Shrimp Scampi With Orzo
Published March 19, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large shrimp, peeled and deveined
- 3tablespoons extra-virgin olive oil
- 1tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ½teaspoon red-pepper flakes
- Kosher salt (such as Diamond Crystal) and black pepper
- 4garlic cloves, minced
- 2tablespoons unsalted butter
- 1cup orzo
- ⅓cup dry white wine
- 2cups boiling water, seafood stock or chicken stock
- 3tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
403 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 30 grams protein; 713 milligrams sodium
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 followed recipe closely except I cut liquid to 1 1/2 cups as some suggested. My shrimp were quite large fresh Gulf shrimp and they were delicious, as was the orzo. I make a similar dish with risotto. This is easier and better.
Delicious but too salty if you use stock. Either skip the salt in the orzo or preferably use water instead of stock, and a little extra lemon juice to keep it flavorful.
Extremely good. Would add half the salt next time.