If you love shrimp scampi, you’re going to want to try this shrimp scampi orzo. Instead of serving the shrimp over pasta, everything comes together in one skillet with tender, toasted orzo. You get buttery shrimp, plenty of garlic, bright lemon, a splash of white wine, and fresh herbs in every bite.
It’s quick enough for a weeknight, but it feels special enough for a dinner with friends. And since the orzo cooks right in the same pan, you don’t have to worry about boiling a separate pot of pasta.
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil, divided
- 1 lemon, divided
- 5 garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- ⅓ cup minced shallots
- Pinch of crushed red pepper flakes
- ⅓ cup dry white wine
Or use broth mixed with a splash of white wine vinegar. - 1 cup dry orzo pasta
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Directions
Step 1: Season the Shrimp
First, place the shrimp in a bowl and drizzle with 1 tablespoon of olive oil. Add the lemon zest, 2 thinly sliced garlic cloves, ¾ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Toss everything together until you coat the shrimp evenly. Then, set them aside while you heat up the skillet.
Step 2: Cook the Shrimp
Next, melt 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and starting to sizzle, add the seasoned shrimp. Cook for about 3 minutes, turning the shrimp as needed, until they become opaque and are cooked through. Be careful not to overcook them, since they’ll have another chance to warm up later. Once they’re done, transfer the shrimp to a clean bowl and set them aside.
Step 3: Build the Scampi Base
Using the same skillet, add the remaining 1 tablespoon of olive oil along with the remaining 2 tablespoons of butter. Once the butter has melted, add the shallots, red pepper flakes, and remaining 3 sliced garlic cloves. Sauté everything for about 3 minutes, stirring occasionally, until the shallots soften and the kitchen starts smelling wonderfully garlicky.
Step 4: Toast the Orzo
After the shallots have softened, stir the dry orzo directly into the skillet. Let it toast for 1-2 minutes, stirring occasionally so it doesn’t stick or brown too much. This quick step may seem small, but it adds another layer of flavor and gives the orzo a subtle, deliciously nutty taste.
Step 5: Add the Wine
Next, pour in the white wine (or broth.) Let the liquid simmer for about 2 minutes, allowing it to reduce slightly and pick up all those flavorful bits from the bottom of the skillet. Then, season with ½ teaspoon kosher salt and a few grinds of black pepper.
Step 6: Cook the Orzo
Now, pour in the 2¾ cups of water and bring everything to a gentle simmer. Once it’s simmering, cook the orzo uncovered for about 12 minutes, stirring occasionally. The orzo should become tender while most of the liquid is absorbed. Depending on how gently your mixture is simmering, it may take a little longer, so give the orzo a taste toward the end to make sure it’s cooked just right.
Step 7: Bring It All Together
Once the orzo is tender, it’s time to bring everything back together. Stir the cooked shrimp into the skillet, along with half of the chopped parsley and chives. Then, let everything warm through for about a minute. Since the shrimp are already cooked, you only need enough time to heat them through.
Step 8: Finish with Lemon and Herbs
Finally, squeeze some fresh lemon juice over the top and drizzle with a little olive oil. Sprinkle the remaining parsley and chives over everything, then finish with a few grinds of black pepper. Give it one last gentle stir, and you’re ready to eat.
Serve the shrimp scampi orzo while it’s warm and enjoy every buttery, garlicky bite. The creamy, tender orzo soaks up all those classic scampi flavors, making this an easy dinner that tastes like you spent much more time in the kitchen than you actually did.
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