Shrimp Scampi with Orzo

5 from 1 vote

This easy shrimp scampi with orzo is a flavorful one-pan dinner made with sautéed garlic butter shrimp and creamy, risotto-style orzo. It's a delicious, Italian-inspired meal that can be on the table in just 45 minutes.

Prep Time20

Cook Time25

Total Time45

Course: Entrées

Cuisine: Italian

Servings: servings

Author: Lynne Webb

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

WINE SUBSTITUTE: A splash of chicken broth combined with 1 teaspoon of lemon juice can replace the wine.

Nutrition