Shrimp Scampi Orzo

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

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This one pot wonder mixes tender orzo, 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. Great for weeknights, date nights, and more!

Prep Time5

Cook Time25

Total Time30

Course: Main, Pasta

Cuisine: American, American-Italian

Keyword: Argentine red shrimp

Servings:

Calories: 297kcal

Author: Monica Lensink

Ingredients

3 Tablespoons butter
1 pound large shrimp peeled and deveined
kosher salt and black pepper
1 cup orzo uncooked
3-4 cloves garlic minced
1/4 teaspoon red pepper flakes optional, see note
1/3 cup dry white wine
2 cups low-sodium chicken broth
1 Tablespoon lemon juice plus optional zest and wedges
1-2 Tablespoons finely chopped fresh parsley

Instructions

Set a large skillet or Dutch oven over medium-high heat and add the butter. As soon as it melts, toss in the shrimp and sprinkle generously with salt and pepper. Sauté shrimp for 2-3 minutes per side, until cooked through. Transfer to a clean plate and set aside.
3 Tablespoons butter, 1 pound large shrimp, kosher salt and black pepper
Stir the orzo into the butter that remains in the pan and toast for about 1 minute. Stir in garlic and red pepper flakes, if using. Cook 30-60 seconds more, just until fragrant.
1 cup orzo, 3-4 cloves garlic, 1/4 teaspoon red pepper flakes
Stir in the wine and let it sizzle for about a minute, until almost completely evaporated. Add broth, scrape the bottom of the pan well, and let it come to a gentle boil.
1/3 cup dry white wine, 2 cups low-sodium chicken broth
Reduce heat to medium and simmer for about 10 minutes, stirring frequently. Adjust the heat as needed to keep it bubbling gently - not boiling rapidly. You want to still have a very small amount of visible liquid, 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.
When the orzo is cooked, stir in the lemon juice and zest if using, then sample and season with salt and pepper to taste. Return shrimp to the pan, either on top of or mixed into the orzo, cover, and turn the heat completely off. Let it rest for 3-4 minutes, while the shrimp warms back through and the orzo soaks up the last bit of broth.
1 Tablespoon lemon juice
Serve right away with fresh parsley, lemon wedges, and more pepper if desired. Enjoy!
1-2 Tablespoons finely chopped fresh parsley

Notes

Red Pepper: This does have a bit of kick even with just a smidge of red pepper flakes, because it and the garlic sort of infuse into the orzo as it cooks, so dial this up or down to your liking. My kids can be hyper-sensitive to heat, so I usually omit red pepper from the sauce entirely and just add it to individual plates for the grown-ups.
Storage/Reheating: Leftovers keep well in the fridge for 2-3 days. Warm in the microwave or over medium-low heat on the stovetop, adding a splash of water if needed.

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