Description
Shrimp Scampi Orzo is a quick and delicious one-pan dinner combining succulent shrimp cooked in a garlicky lemon butter sauce with tender orzo pasta and fresh herbs. Ready in just 35 minutes, this dish balances bright citrus, rich butter, and savory garlic flavors, making it perfect for an easy yet impressive weeknight meal.
Ingredients
Shrimp Marinade
- 1 lb. large shrimp, peeled and deveined
- 1 Tbsp. extra-virgin olive oil
- Zest of 1 lemon
- 2 garlic cloves, thinly sliced
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Orzo and Sauce
- 2 Tbsp. extra-virgin olive oil
- 4 Tbsp. butter, divided
- 1/3 cup minced shallots
- Pinch of crushed red pepper flakes
- 3 garlic cloves, thinly sliced
- 1/3 cup dry white wine (or broth mixed with a splash of white wine vinegar)
- 1 cup dry orzo pasta
- 2 3/4 cups water
Garnish
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh chives
- Juice of 1 lemon (from the zested lemon)
- Olive oil drizzle
- Freshly ground black pepper, to taste
Instructions
- Marinate the Shrimp: Place the shrimp in a bowl and toss with 1 tablespoon of olive oil, lemon zest, 2 thinly sliced garlic cloves, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, ensuring even coating to infuse flavor.
- Cook the Shrimp: Heat 2 tablespoons of butter in a 12-inch skillet over medium heat. Once melted, add the marinated shrimp and cook until they turn opaque and pink, about 3 minutes. Transfer the cooked shrimp to a clean bowl and set aside.
- Sauté Aromatics and Toast Orzo: To the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add minced shallots, crushed red pepper flakes, and the remaining 3 sliced garlic cloves. Sauté for about 3 minutes until fragrant. Stir in the orzo and toast it in the pan for 1 to 2 minutes to enhance its nuttiness.
- Deglaze and Simmer: Pour in the white wine (or broth with a splash of white wine vinegar) and simmer for 2 minutes to reduce slightly. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper to taste.
- Cook the Orzo: Add 2 3/4 cups of water to the pan and bring the mixture to a simmer. Cook uncovered until the orzo is al dente and most of the liquid has been absorbed, approximately 12 minutes. Stir occasionally to prevent sticking, adjusting the time as needed based on simmer strength.
- Combine and Garnish: Stir the cooked shrimp back into the skillet along with half of the chopped fresh parsley and chives. Remove from heat and finish with a squeeze of fresh lemon juice, a drizzle of olive oil, the remaining fresh herbs, and a few grinds of black pepper. Serve immediately.
Notes
- For a non-alcoholic version, substitute white wine with broth and a splash of white wine vinegar.
- Ensure shrimp are peeled and deveined for best texture and flavor.
- Do not overcook the shrimp; they cook quickly and become rubbery if overdone.
- Use freshly chopped herbs for the best aromatic finish.
- Orzo can stick if not stirred occasionally during cooking; monitor the simmer to avoid burning or sticking.
- Adjust crushed red pepper flakes according to preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
