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An Easy, One-Pan Take on Shrimp Scampi
While traditional shrimp scampi is often paired with long pasta, cooking it with orzo results in a dish with more overall flavor. The orzo is toasted for nutty flavor, then cooked risotto-style so it can absorb a savory mix of broth, garlic, and fresh lemon, and develop a creamy texture that balances the tender shrimp perfectly.
Once the orzo is done, the shrimp sauté quickly in the same pan creating a flavor-packed sauce for drizzling over each dish. It’s a simple, one-pan cooking method that fits easily into a weeknight dinner rotation.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
JUMBO SHRIMP: Look for extra-large or jumbo shrimp (16–20 per pound) for the best balance of texture and flavor. Their size makes it easier to sear them evenly without overcooking. You can use frozen shrimp. Just thaw them completely and pat dry before marinating so the garlic and olive oil cling properly. Avoid pre-cooked shrimp; they turn rubbery when reheated.
ORZO: Though shaped like rice, orzo is a small cut of pasta that develops a creamy consistency when cooked “risotto-style.” Toasting it in olive oil before adding broth gives it a subtle nutty flavor and keeps the texture slightly al dente.
FRESH LEMON: Freshly squeezed lemon juice is key to the dish’s bright, balanced flavor. Use both the juice and zest if you like a little extra citrus punch. Bottled lemon juice tends to be less flavorful, so it’s worth the minute it takes to squeeze a fresh one.
Prep Overview
How to Make Shrimp Scampi with Orzo
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Begin by marinating the shrimp with olive oil, garlic, salt, and pepper while you prepare the orzo. This lets the flavors infuse and ensures the shrimp cook evenly later on.
Next, sauté the onion in olive oil until it softens, then add the dry orzo and toast it lightly. This step adds flavor and helps the pasta keep its shape. Deglaze the pan with a splash of wine, then start adding warm broth a little at a time, stirring often so the orzo cooks evenly and develops a creamy quality.
Once the orzo has absorbed most of the liquid and reached a tender texture, stir in a bit of lemon juice for brightness and season to taste. Plate the orzo, wipe out the pan, and quickly sauté the marinated shrimp. They’ll pick up the lingering garlic flavor and release their own savory juices. Finish the dish with butter, fresh parsley, and more lemon juice for a deliciously balanced sauce.
Tested Tips
- WINE CHOICE: A crisp dry white like Pinot Grigio or Sauvignon Blanc adds depth to the sauce without overpowering the shrimp. You can serve the same wine at the table.
- MAKE-AHEAD TIP: You can cook the orzo earlier in the day and reheat it in prior to sautéing the shrimp by adding a splash of broth.
- SIDE DISH SUGGESTIONS: Serve with roasted asparagus, sautéed zucchini, or a simple green salad.
GREEK-STYLE VARIATION: For a Mediterranean twist on shrimp scampi with orzo, try adding a handful of diced fresh tomato, crumbled feta cheese, and a sprinkle of fresh dill just before serving. The creamy orzo base complements the bright, tangy flavors beautifully without changing the one-pan method.
More Shrimp and Pasta Recipes to Try
If you enjoy shrimp scampi with orzo, give these other shrimp and pasta recipes a try. Garlic Lime Shrimp with Pasta brings a zesty citrus kick to a buttery garlic sauce, while Shrimp Pasta Primavera pairs tender shrimp with fresh vegetables in a light white wine sauce. For something with a little heat, Shrimp fra Diavolo delivers a bold, spicy tomato twist that’s classically Italian-American.
Shrimp Scampi with Orzo
Ingredients
- 1 lb jumbo shrimp, peeled and deveined (tails on or off)
- 5 tablespoons olive oil, divided
- 4 to 5 cloves garlic, minced, divided
- Salt and freshly ground black pepper
- 1/2 cup finely chopped onion
- 1-1/2 cups orzo pasta, (about 8 ounces)
- 1/4 cup dry white wine, see notes
- 4 cups low-sodium chicken broth
- 4 tablespoons freshly squeezed lemon juice, divided
- 3 tablespoons butter
- 1/4 cup chopped fresh parsley
Instructions
- In a shallow bowl, toss the shrimp with 3 tablespoons of olive oil and about two-thirds of the minced garlic. Season lightly with salt and pepper, stir to coat evenly, and set aside to marinate while you prepare the orzo.
- Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion, season lightly with salt and pepper, and cook until soft and translucent, 3 to 4 minutes.
- Add the dry orzo and stir to coat it with the oil. Toast for 2 to 3 minutes, stirring frequently, until lightly golden. Stir in the remaining garlic and cook just until fragrant, about 1 minute.
- Pour in the wine and deglaze the pan, scraping up any browned bits for extra flavor.
- Stir in 3 cups of the chicken broth, cover, and reduce the heat slightly. Cook, stirring occasionally, until most of the broth has been absorbed, 5 to 7 minutes.
- Continue adding the remaining broth, 1/4 cup at a time, stirring constantly and letting each addition absorb before adding the next. The orzo should be tender and creamy, similar to risotto.
- When the orzo is done, stir in 2 tablespoons of lemon juice and season to taste. Spoon the orzo onto individual plates or into shallow bowls and set aside while you cook the shrimp.
- Wipe out the pan and return it to medium-high heat. Add the shrimp and their marinade (use a rubber spatula to get every bit of the oil and garlic). Sauté just until the shrimp turn pink and opaque, 1-1/2 to 2 minutes.
- Add the butter, parsley, and remaining 2 tablespoons of lemon juice. Cook just long enough to melt the butter and combine the flavors, about 30 seconds. Divide the shrimp over the orzo, spoon the pan juices on top, and serve right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Lynne,
This recipe was easy and simple to make. It turned out delicious! 😋 I added sun dried tomatoes with dill and Locatelli pecorino romano instead of Feta cheese.
Hi Cathy,
What a great twist on the recipe! The sun-dried tomatoes, dill, and Romano sound like a delicious combination of flavors. Thanks for sharing with us and other readers.