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This one pot shrimp scampi orzo mixes tender nuggets of pasta, juicy pan-seared shrimp, and the bright, buttery, citrus flair of traditional shrimp scampi. It feels and tastes a little fancy but comes together all in one skillet, so it’s easy on the cook and the clean-up crew, too. Great for weeknights, date nights, and more!

Speckled ceramic bowl filled with shrimp scampi topped with fresh parsley.

A Note from Monica

Why you’ll love this shrimp scampi orzo!

Shrimp scampi is a classic for good reason. The ingredients are undeniably irresistible—plump shrimp and a buttery lemon garlic pan sauce served over al dente pasta—with nothing extraneous, distracting, or fussy. What’s more, it has a special place in my heart among the very early recipes I made for my now-husband.

For years, my go-to shrimp scampi recipe has been this Ina Garten classic. A New York Times Cooking recipe popularized the alternative orzo pairing, which we tried and loved. Rounds of experimentation, however, revealed that I still prefer to sauté, rather than steam, the shrimp. Maybe it’s just me, but I find steaming shrimp on top of already cooked orzo to be a little finicky; my orzo wound up overcooked or stuck to the pan a little too often. Add it all up, and this hybrid recipe is the one we count on today.

The finished result: an elevated one pan pasta dinner in which each bite bursts with juicy shrimp, toasted orzo, and garlicky citrus flavor. A sprinkling of fresh parsley finishes things off, and the small number of pans to wash is just a bonus. I hope you love this as much as I do!

Ingredient Notes

Labeled overhead photo of raw shrimp, uncooked orzo, butter, minced garlic, parsley, chicken broth, white wine, half a lemon, salt, black, and red pepper flakes, all laid on a counter and ready to assemble into a dish of shrimp scampi.

Orzo is a very small pasta shape. It is not rice, though its small, flat shape does makes people wonder! Although linguine is the traditional base of shrimp scampi, this recipe is specifically designed to use orzo for a one pot scampi-inspired pasta with even more flavor and ease.
White wine + chicken broth = the classic flavor. If you are not comfortable cooking with wine for any reason, you can substitute additional broth for the liquid and be prepared to add extra lemon juice or white wine vinegar to mimic the wine’s touch of acidity.
Lemon is essential. Shrimp scampi is just not the same without lots of lemon! I usually add a bit of lemon zest for extra effect, and wedges to garnish the plates.
Take care with the red pepper. Even a smidge of the flakes give this pasta some noticeable kick, I believe because of the way they infuse into the orzo as it toasts and then simmers. For hyper-sensitive diners, consider reducing or omitting red pepper from the skillet. You can always pass it at the table or add to individual plates instead.

Variations

If you prefer just the protein, this 15-minute recipe for garlic butter skillet shrimp recipe fits the bill, or accomplish the same thing in a hands-off way with lemon garlic shrimp in the oven.
We really enjoy the fresh finish of scampi just as-is, but garlic, butter, and lemon always go well with grated Parmesan on top, too.
If you want to mix in a veggie to make it truly comprehensive, frozen peas or chopped green beans can go in along with the orzo.

Step-by-Step Instructions

Shrimp sauteed in an enameled cast iron skillet.

Step 1: Melt a generous three Tablespoons butter in a large skillet, then add the shrimp, season with salt and pepper, and sauté until cooked through. Transfer to a clean plate and set aside.

Step 2: Stir the orzo into the butter left behind in the pan. Letting the orzo toast here for even just one minute noticeably deepens and draws out more flavor in each granule. So good! Add garlic and red pepper flakes, if using, and let those toast for 30-60 seconds to become fragrant, as well.

Woman's hand pouring white wine from a liquid measuring cup into the pan of orzo.

Step 3: Stir in the wine and let it bubble to mostly evaporate and leave behind its crisp, dry flavor. Add chicken broth next and stir well to scrape any flavorful browned bits off the bottom of the pot and ensure the orzo does not stick, either.

Chicken broth gently simmering with orzo inside.

Step 4: Bring the liquid to a gentle boil, then reduce the heat and let it simmer gently for about 10 minutes, uncovered. The orzo should absorb most of the liquid and become tender and ready to eat.

Recipe Tips

Use a nice, big pot. Everything is going in the same skillet—orzo, broth, shrimp, and all—and you do not want to have to transfer halfway through! Even better to use a pot with a lid, so you can easily cover it as the shrimp warm through in the last step, though in a pinch an improvised piece of aluminum foil can do the trick for that.
Adjust the consistency as you go. The trade-off to a one pot pasta? They do typically require some active management for best results. In this case, it’s important as noted that the liquid doesn’t simmer off too fast, because you should still have a very small amount in the pan even once the orzo is cooked. If at any point it starts to look too dry or too thick, don’t hesitate to stir in extra splashes of broth or water and reduce the heat as needed.

Spoon stirring orzo cooked in a skillet.

Step 5: When the orzo is tender, stir in the lemon plus salt and pepper to taste. Stir again very well to ensure an even consistency and no sticking. A sauté spatula, spoonula, or other coated tool specifically designed for scraping as you cook is so worthwhile for recipes like this!

Step 6: Return shrimp to the pan, cover, and let the residual heat warm the shrimp through. Garnish with parsley and you’re ready to eat!

Close up of shrimp scampi orzo served in a beautiful speckled bowl with a garnish of lemon wedges and fresh parsley.

Serving Suggestions

For a family dinner, I’d keep this simple and pair with a green salad, arugula, roasted broccoli, roasted carrots, or peas. Garlic knots may further enhance your family’s love and devotion!

If you plan to serve this for date night or company and want to take it up another notch, a butter lettuce salad with Castelvetrano olives will have everyone talking, and pesto green beans make the basic even better.