I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp.
New York Times Cooking once again provided a delicious shrimp recipe and Ali Slagle shared this version of shrimp scampi. A 5 star rating with over 16,000 views – this is a winner for sure and I love that orzo is used and only one pan! Served it with a side of broccoli…
I have 4 more versions of this popular dish, just search “shrimp scampi” for the recipes.
Shrimp Scampi With Orzo
- 1 lb. large shrimp, peeled and deveined
- 3 tbsp. EVOO
- 2 tbsp. unsalted butter
- 1 tbsp. lemon zest
- 1/2 tsp. red pepper flakes
- 1 tsp. Kosher salt, divided (I use Diamond Crystal), plus more to season if needed
- 1/4 tsp. ground black pepper, plus more to season if needed0
- 4 large garlic cloves, minced
- 1 cup orzo (small oval-shaped pasta that resembles grains of rice)
- 1/3 cup dry white wine (I used Pinot Grigio)
- 2 cups low-sodium chicken broth, boiling water or seafood stock
- 3 tbsp. fresh parsley, minced to garnish
- 1 tbsp. fresh lemon juice to garnish
In a medium bowl, combine the shrimp, 1 tbsp. olive oil, lemon zest, red pepper flakes, 1/2 tsp. salt, 1/4 tsp. pepper and half of the garlic; set the shrimp mixture aside. You can do this step up to 1 hour in advance.
Add the 2 tbsp. butter, the remaining 2 tbsp. olive oil and garlic to a skillet over medium heat. Add the orzo and 1/2 tsp. salt once the butter starts to bubble and cook, stirring often, until the orzo is toasted and turns a light brown, about 2-5 minutes. Don’t burn the garlic, though!
Carefully add the wine and stir until absorbed, a minute or so. Stir in the chicken broth (water or seafood stock), reduce the heat to low, cover and cook until orzo is al dente, about 12 minutes.
Top the orzo with a layer of shrimp, cover and cook until all the shrimp are pink and cooked through, 2-4 minutes. Remove from heat and let rest, covered, for 2 minutes.
Move to a serving bowl, sprinkle with parsley and lemon juice and adjust seasonings if needed.
Recipe by cookingwithauntjuju.com
I’m all for anything lemony, so this is definitely my kind of dish! Using orzo this way is a great idea. I bought a box a couple of weeks ago, and so far didn’t do much with it, so thanks for the inspiration. 🙂
The orzo added a creamy texture to the dish. I liked it a lot and will try and use orzo more often 🙂
This Shrimp Scampi with Orzo sounds like a total game-changer! I love how it combines the elegance of shrimp scampi with the comforting texture of orzo, all in one pan—minimal cleanup is always a win. The toasted orzo must add such a nutty depth of flavor, and the lemony, garlicky shrimp on top ties it all together beautifully. Pairing it with broccoli is a great touch for a complete, balanced meal. Definitely bookmarking this recipe for a cozy yet sophisticated dinner night. Thanks for sharing!
It certainly re-introduced me to orzo. Wonderful with the shrimp and a great dinner 🙂
I. Love. Shrimp. 🍤 🍃🦐
Me too Gail – shrimp is a regular part of my diet 🙂
I have no idea what scampi is?! I thought they were prawns (shrimp) :=) Not a term used here in australia. Ah i see – it’s a style of preparation according to Google. Delish I’m sure.
sherry
Actually it is all about the sauce Sherry! Buttery, garlicky and lemony – always a tasty combination 🙂 Shrimp/prawns – Americans use both words in cooking even though prawns are bigger…