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Shrimp Scampi with Orzo

Prep Time30 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: Shrimp
Servings: 6

Ingredients

Shrimp

  • 1 lb large shrimp (21-25 count) peeled, deveined
  • 1 tbsp olive oil
  • 1 large lemon zested and juiced
  • ½ tsp crushed red pepper flakes
  • 2 cloves garlic minced
  • Kosher salt and black pepper

Orzo

  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 cup orzo
  • ⅓ cup dry white wine
  • 2 cups boiling water, chicken stock or seafood stock
  • 3 tbsp parsley minced

Optional

  • 1 pint cherry tomatoes halved

Instructions

Marinate Shrimp

  • Combine shrimp, olive oil, lemon zest, red pepper flakes ½ tsp salt, ¼ tsp pepper, and 2 minced garlic cloves. Set aside to marinate (up to 1 hr)

Orzo

  • Add butter, olive oil and garlic to a medium skillet over medium heat. When the butter melts and bubbles, add the orzo and ½ tsp salt and cook until the orzo is toasted, about 2 minutes, stirring often. Be careful to not let the orzo burn. Add the wine, stir until absorbed. Add water, reduce heat to low, cover and cook until al dente, about 12 minutes. (Optional) Toss in cherry tomatoes and stir.
  • Add shrimp in a snug, even layer on top of the orzo. Cover and cook until the shrimp is pink and cooked through - about 5 minutes. Remove from heat and let sit covered for 2 minutes.
  • Top with parsley and lemon juice, season with more salt and pepper and serve.

Notes

This recipe serves 6 with a side of broccoli or other vegetable and a salad. It's quick and is becoming a favorite. I tend to use more red pepper flakes in the orzo - not just on the shrimp, and a bit more garlic than called for. Keep an eye on the orzo - you may need to add just a little more stock or water to prevent it from sticking.
I'll sometimes throw a pint or so of cherry tomatoes sliced in half into the pot just before putting the shrimp on top (as you can see in the picture). They add a really nice brightness and texture to the dish. It's a great way to use those tomatoes still waiting for use at the end of the week...