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 2
Total Time
25 minutes
Rating
5(22,345)
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
22,345 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.

Susan

I made this last night exactly as written. I ended up with a lake of liquid after the orzo was done. I poured/scooped as much liquid out as I could but it was still pretty soupy. Next time, I'll definitely add much less liquid! BUT, the flavor was fantastic and it has definitely gained a place in my supper rotation.

Gerry in Kerry

Recipe is a no-brainer winner. I use lemon juice instead of white wine. Follow directions for shrimp but add additional garlic to the first stage and season the orzo with red pepper flakes and lemon zest. Substitute fresh cleaned mussels for shrimp. . Top with a good layer of spinach. Cover and steam. Combine , drizzle with EVO, minced garlic, lemon zest and parsley.

tom

I’m sorry but this was way too watery. Not saucy at all.

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