Shrimp Scampi With Orzo
Published March 18, 2023
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
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
- 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.)
- 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.
- 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.
- Step 4
Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Private Notes
Comments
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.
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.
I found 2 cups of water left my shrimp swimming. Next time I’ll use 1 1/2.
I've never seen the point of using only MOST of a container of pasta, so I added too much liquid. Whoops. The pasta took half an hour to cook. I used steelhead trout instead of shrimp, as my spouse doesn't like shrimp (that ingrate), marinated as directed, and cooked separately. I added spinach and cherry tomatoes. Instead of hot pepper flakes, I, as always, substituted with kashmiri chili powder, because it's spicy without being too spicy for our kid. I added smoked paprika for extra yums.
Ooops, I didn't boil the chicken stock, and it worked out just fine! Love this recipe!
High rankings from my entire family, including teenagers! I doubled the recipe but made a couple modifications: only used 1/2 tsp. red-pepper flakes (did not double), used 3 c. total chicken broth. I did not boil the chicken broth first. Rather, added it, then brought it to a boil, then turned heat down to low before covering to simmer. Delish!