Shrimp Scampi With Orzo

By Ali Slagle

Published March 18, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
25 minutes
Rating
5(22,043)
Comments
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The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

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Ingredients

Yield:4 servings

  • 1 pound large shrimp, peeled and deveined

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

  • ½ teaspoon red-pepper flakes

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 4 garlic cloves, minced

  • 2 tablespoons unsalted butter

  • 1 cup orzo

  • ⅓ cup dry white wine

  • 2 cups boiling water, seafood stock or chicken stock

  • 3 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 201 milligrams cholesterol; 403 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 713 milligrams sodium; 30 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

  2. Step 2

    Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

  3. Step 3

    Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

  4. Step 4

    Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

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Ratings

5 out of 5
22,043 user ratings
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Comments

Bellaverdi

Tasty, tasty. I did use Jessica’s suggestion to toast the orzo longer, to a light brown color. Because of that I delayed adding the garlic to avoid burning. Will cook this again.

Andrew

Easy, very good. IMPORTANT CHANGES: use 1/4 t hot pepper flakes, 1/2 the salt, use 1 1/2 c liquid and taste the orzo after 9 minutes.

Dave

I found 2 cups of water left my shrimp swimming. Next time I’ll use 1 1/2.

Patti

I made this mostly due to all of the positive reviews (also already had most of the ingredients) but for me, it was just OK. Also, I did not care for the sort of flabby texture of the shrimp. I double checked to make sure I did not leave something out. I did use water to cook the orzo; I think chicken or seafood stock would’ve improved the flavor.

Josh Baehr

I've made this recipe a couple times and it's delicious. However, adding shrimp in a layer on top does not cook evenly, as the pot has lost most of its built up heat by the time I can get them set. I recommend stirring in the shrimp instead and cooking for slightly less time.

Susan

I’m in the minority here, but I didn’t care for this at all. I used only 1/4 tsp of the red pepper flakes instead of 1/2 tsp it called for, and it was way too hot for me. I added an extra garlic clove, but because of the heat, I couldn’t even taste it. So, if you don’t like hot stuff, beware, because there’s also black pepper in this recipe!

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