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One-Pot Shrimp Scampi and Orzo Recipe

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4.4 from 4 reviews

This One-Pot Shrimp Scampi and Orzo is a quick and flavorful seafood pasta dish perfect for a weeknight dinner. Tender shrimp are sautéed then combined with garlic, lemon, white wine, and creamy parmesan orzo all cooked in one pan for easy cleanup and bold, fresh taste.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 2 tablespoons olive oil
  • 1 pound large shrimp (peeled and deveined)
  • 1/2 teaspoon kosher salt (for shrimp)
  • 1/4 teaspoon freshly ground black pepper (for shrimp)
  • 1 tablespoon fresh lemon juice
  • parsley, for garnish
  • thinly sliced lemons, for garnish

Orzo and Sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • 1/2 teaspoon kosher salt (for orzo)
  • 1/4 teaspoon freshly ground black pepper (for orzo)
  • 1 cup orzo (uncooked)
  • 1 cup parmesan cheese, grated
  • 1 1/2 cups baby spinach

Instructions

  1. Cook the shrimp: Heat a pan over medium heat. In a medium bowl, toss the shrimp with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the shrimp to the hot pan and cook for 2-3 minutes on each side until just pink and opaque. Squeeze 1 tablespoon fresh lemon juice over the shrimp, then remove them from the pan and set aside.
  2. Prepare the garlic butter sauce: Drain any excess liquid from the pan. Melt the butter in the pan and add the minced garlic. Sauté the garlic for 1 minute, then add the crushed red pepper flakes and cook for another minute. Pour in the white wine and increase the heat to medium-high. Let the wine simmer until it reduces by half. Spoon out 2 tablespoons of the garlic butter wine mixture and set aside to brush over the shrimp later.
  3. Cook the orzo: Add the chicken stock, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and uncooked orzo to the pan. Bring to a simmer, cover, and reduce the heat to medium-low. Cook for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
  4. Finish and serve: Remove the pan from heat. Stir in the grated parmesan cheese and baby spinach until the spinach wilts. Adjust seasoning if needed. Return the cooked shrimp to the pan, brush them with the reserved garlic butter wine mixture, and let them warm through. Garnish with fresh parsley and thinly sliced lemons before serving.

Notes

  • Use peeled and deveined large shrimp for best texture and ease of cooking.
  • Dry white wine can be substituted with additional chicken stock if preferred.
  • Low-sodium chicken stock helps control the salt levels in the dish.
  • Cooking orzo uncovered may cause it to dry out; cover to cook properly.
  • Brush the shrimp with the reserved garlic butter mixture just before serving for extra flavor and gloss.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/one-pot-shrimp-scampi-and-orzo-recipe/