Go Back

Shrimp Scampi Orzo

A cozy one-pan dinner that transforms classic restaurant shrimp scampi into a comforting meal with tender orzo pasta and succulent shrimp in a buttery garlic sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound medium shrimp, peeled and deveined
  • 1½ cups orzo pasta
  • 4 tablespoons butter
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • ½ cup dry white wine (or chicken broth)
  • 2½ cups chicken broth
  • 2 lemons juice of lemons
  • ¼ cup fresh parsley, chopped
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Method
 

  1. Pat shrimp dry and season generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. In the same pan, melt 2 tablespoons butter with remaining olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in white wine, scraping up any golden bits from the bottom of the pan. Let it bubble for 1 minute to cook off the alcohol. Add chicken broth and bring to a gentle boil.
  5. Stir in orzo pasta, making sure it's completely submerged. Cook for 10-12 minutes, stirring occasionally, until tender and most liquid is absorbed.
  6. Return shrimp to the pan along with remaining butter, lemon juice, and parsley. Toss gently until the butter melts and everything is coated. Remove from heat and stir in Parmesan cheese.

Notes

Store leftovers in refrigerator for up to 3 days. Reheat gently on stovetop with splash of broth or water. Don't overcook shrimp or they become rubbery. Avoid high heat when cooking garlic to prevent burning. Add Parmesan off heat to prevent clumping. Can substitute orzo with small shells or ditalini pasta. Frozen shrimp works if thawed completely and patted dry.