Shrimp Scampi Orzo

Short on time but craving big flavor? This Shrimp Scampi Orzo is ready in just 30 minutes! This one-pan dish combines juicy shrimp and tender orzo in a rich, garlicky white wine sauce. It's the perfect solution for busy weeknights when you want a touch of sophistication without the fuss.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian, Italian-American

Servings: servings

Calories: 506kcal

Author: Briana

Equipment

large skillet

Ingredients

Shrimp

1 pound large or jumbo shrimp
2 tablespoons olive oil
zest of 1 lemon
4 cloves garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional
2 tablespoons unsalted butter

Orzo

4 tablespoons unsalted butter divided
3 large shallots minced
1 teaspoon kosher salt to taste
8 cloves garlic minced
½ teaspoon red pepper flakes
1 cup dry orzo pasta 150 grams
½ cup dry white wine
2 cups seafood stock can sub chicken stock, veggie stock, or any liquid
¼ cup chopped fresh parsley optional
½ teaspoon black pepper to taste
Juice of 1 lemon

Instructions

Shrimp

Toss shrimp with olive oil, lemon zest, salt, pepper, optional red pepper flakes, and garlic.
1 pound large or jumbo shrimp, 2 tablespoons olive oil, zest of 1 lemon, 4 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
Heat 2 tablespoons butter and the remaining 1 tablespoon of oil in a large skillet over medium. Once melted, add shrimp and cook in batches if necessary until totally cooked through then set aside.
2 tablespoons unsalted butter

Orzo

Add 2 more tablespoons of butter to the skillet, along with shallots and salt, and cook until shallots are shimmery, about 3-5 minutes. Then, add in chili flakes, and garlic. Sauté until aromatic, stirring often, about 30 seconds to 1 minute. Stir
4 tablespoons unsalted butter, 3 large shallots, 1 teaspoon kosher salt, 8 cloves garlic, ½ teaspoon red pepper flakes
Stir in orzo and toast for 1 to 2 minutes. Add white wine to deglaze the pan, and season with salt.
1 cup dry orzo pasta , ½ cup dry white wine
Add seafood stock and bring to a boil, then reduce mixture to a simmer. Simmer, uncovered, until grains are al dente and most of the liquid is absorbed, about 10- 12 minutes. This may take longer depending on how hard the mixture is simmering.
2 cups seafood stock
Add in the remaining 2 tablespoons of butter, followed by the parsley, lemon juice, black pepper, and stirring the shrimp back in.
¼ cup chopped fresh parsley, ½ teaspoon black pepper, Juice of 1 lemon
Garnish with more lemon wedges, parsley, and black pepper and serve with a glass of wine. Enjoy!
Store leftovers in the fridge in an airtight container for up to 3 days. Do not freeze.

Notes

Don't overcook the shrimp. Shrimp cooks quickly and can become rubbery if overcooked. Remove the pan from heat as soon as they turn pink and opaque. We'd also recommend using large, high-quality shrimp. Larger shrimp (16-20 count per pound) tend to have more flavor and are less likely to overcook.

Toast the orzo. Before adding liquid, lightly toast the dry orzo in the pan with the aromatics. This adds depth of flavor and helps the orzo maintain its texture while it cooks.

Use good quality white wine. The wine contributes significantly to the flavor, so use a dry white wine that you'd enjoy drinking!

Fresh garlic is key. Use fresh garlic cloves for this dish - it will make all the difference. There are very few ingredients in this dish, and garlic is a key player.

Use a flavorful cooking liquid. Using seafood stock or another flavorful stock to cook the orzo will infuse it with a ton of flavor while it cooks.

Add the lemon juice last. This will help the lemon preserve its brightness and will add a ton of flavor. Add lemon right before serving!

Nutrition