Shrimp Scampi Orzo Delight

This shrimp scampi orzo brings together the briny sweetness of shrimp with tender orzo pasta in a garlicky buttery sauce that feels like a special occasion on your plate. It cooks in one pot yet delivers layers of flavor that make it a favorite weeknight recipe for when you want something impressive without a lot of fuss.

I first made this on a busy weeknight when I needed something both fast and elegant. Now it’s one of those dishes my family asks for when they want comfort with a touch of indulgence.

Ingredients

• Butter: three tablespoons is the base for richness and helps sauté the shrimp and garlic beautifully
• Shrimp: one pound peeled and tails removed, choose fresh or thawed frozen shrimp with a firm texture for the best bite
• Orzo pasta: one cup cooks quickly and soaks up the flavorful broth, opt for good quality pasta to avoid mushiness
• Garlic: four to five cloves minced adds aroma and a robust savory note, fresh garlic is key here
• Crushed red pepper flakes: a quarter to half teaspoon adjust the heat level according to your preference
• Dry white wine: half a cup brings acidity and brightness, choose a wine you enjoy drinking for the best flavor outcome
• Chicken broth: two cups provides a savory liquid for cooking the orzo, homemade or high-quality store-bought works well
• Lemon juice: one tablespoon brightens the dish at the end with fresh citrus zing
• Fresh parsley: one tablespoon chopped for a fresh herbal finish
• Salt and pepper: to taste to balance all the flavors
• Freshly grated parmesan cheese: optional to finish with a nutty creaminess on top

Instructions

Sauté the Shrimp:

Add the butter to a Dutch oven or a heavy-bottomed pot over medium-high heat. Once melted, add the shrimp and cook them for two minutes on each side until they turn pink and opaque. Transfer them to a plate while keeping the butter and shrimp juices in the pot for extra flavor.

Toast the Orzo and Aromatics:

Add the orzo pasta, minced garlic, and crushed red pepper flakes to the pot. Stir often as you cook for about two minutes so the pasta gets toasted slightly and the garlic releases its fragrance without burning.

Deglaze and Simmer:

Pour in the dry white wine and let it bubble actively for about 30 seconds until it nearly evaporates. Then add the chicken broth and bring the mixture to a gentle boil. Lower the heat to medium or medium-low so it simmers without boiling over too fast. Cook uncovered for 12 minutes, stirring fairly often to make sure the orzo doesn’t stick to the bottom and the broth reduces just enough for a creamy consistency.

Finish with Shrimp and Lemon:

Return the cooked shrimp to the pot, stir in the lemon juice and chopped parsley, and take the pot off the heat. Cover and let it sit for about three minutes to absorb any remaining broth and marry the flavors. Season with salt and pepper as needed. Serve immediately with freshly grated parmesan cheese if desired.

The shrimp is my favorite part here because it cooks so quickly and adds a wonderful sweet and briny contrast to the buttery orzo. This dish reminds me of a seaside vacation meal that made a lasting impression for its simple but luxurious flavors.

Storage Tips

This orzo dish keeps well in the fridge for up to three days stored in an airtight container. Reheat gently on the stove with a splash of broth or water to restore creaminess. Avoid the microwave if possible as it can toughen the shrimp.

Ingredient Substitutions

If you do not have orzo, small pasta like acini di pepe or even fine couscous can work in a pinch but adjust cooking times accordingly. For a non-alcoholic version, substitute the white wine with additional chicken broth plus a splash of white vinegar or lemon juice for acidity.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed in lemon vinaigrette and some crusty bread to soak up the sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors nicely.

Enjoy this flavorful yet simple meal that balances ease and elegance perfectly.

FAQs about Recipes

→ What type of shrimp works best?

Use medium to large thawed, peeled shrimp with tails removed, sized around 31-40 per pound for ideal texture and flavor.

→ Can I substitute the white wine?

Dry white wine adds depth, but chicken broth or a splash of lemon juice can be alternatives without overpowering the dish.

→ How do I prevent orzo from sticking?

Stir frequently and adjust heat to a gentle simmer, ensuring the orzo cooks evenly without sticking to the pot.

→ Is crushed red pepper necessary?

It adds a subtle spice that complements the garlic and shrimp but can be reduced or omitted to suit milder tastes.

→ When should I add the parmesan cheese?

Sprinkle freshly grated parmesan right before serving to enhance the dish's richness and provide a savory finish.