Name: Shrimp Scampi Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 3 tablespoons butter; 1 pound uncooked shrimp (31–40 per pound size), thawed, peeled, tails removed; 1 cup uncooked orzo pasta; 4–5 cloves garlic, minced; ¼–½ teaspoon crushed red pepper flakes (to taste); ½ cup dry white wine; 2 cups chicken broth; 1 tablespoon lemon juice; 1 tablespoon chopped fresh parsley; Salt & pepper, to taste; Freshly grated parmesan cheese (optional, for serving)

Why You’ll Love This Recipe

I love how this dish takes classic shrimp scampi flavors and makes them even more comforting with the addition of orzo pasta. The one-pot method keeps cleanup easy, and everything gets infused with rich, garlicky, lemony goodness. The shrimp cook quickly, and the orzo soaks up all the sauce for a creamy, risotto-like texture—without needing constant stirring. It’s ready in 30 minutes, so it’s ideal for busy nights or a last-minute dinner that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons butter
1 pound uncooked shrimp (31–40 count), thawed, peeled, and tails removed
1 cup uncooked orzo pasta
4–5 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to taste)
1/2 cup dry white wine
2 cups chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Freshly grated Parmesan cheese (optional, for serving)

Directions

I start by melting the butter in a Dutch oven or deep skillet over medium-high heat. Then I add the shrimp and cook them for about 2 minutes per side, just until they’re pink and cooked through. I transfer them to a plate and keep the butter in the pot.

Next, I stir in the orzo, garlic, and red pepper flakes. I let that cook for about 2 minutes, stirring frequently so the garlic doesn’t burn. Then I pour in the white wine and let it bubble for 30 seconds, just until it nearly evaporates.

I stir in the chicken broth and bring it to a gentle boil. Then I reduce the heat and let it simmer uncovered for about 12 minutes, stirring often so the orzo doesn’t stick. If it looks like the liquid is disappearing too fast before the orzo is done, I add a splash more broth and reduce the heat.

Once the orzo is tender and creamy, I stir in the cooked shrimp, lemon juice, and chopped parsley. I take the pot off the heat, cover it, and let it rest for 3 minutes so the orzo can soak up any remaining broth.

Finally, I season with salt and pepper and serve it hot with a sprinkle of freshly grated Parmesan, if I’m in the mood for a cheesy finish.

Servings and timing

This recipe makes 4 servings and comes together in about 30 minutes total—10 minutes to prep and 20 minutes to cook. It’s a great all-in-one meal that doesn’t require any sides, though I sometimes pair it with a green salad or steamed vegetables.

Variations

Protein swaps: I sometimes use scallops, diced chicken, or even canned tuna when I don’t have shrimp on hand.
Herbs and citrus: I add fresh basil or dill for a different herb twist, or swap lemon for lime for a new citrus note.
Spice control: I start with 1/4 teaspoon red pepper flakes for a gentler heat, or leave them out if I want it mild.
Broth substitutions: Seafood stock or vegetable broth also work well in place of chicken broth.
Extra veggies: I mix in baby spinach, asparagus tips, or peas in the last few minutes for a more rounded meal.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of broth or water to loosen it up. The microwave also works well for single servings—just heat gently and stir halfway through. I don’t recommend freezing this one, as the orzo can get too soft and lose its texture.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp. I just thaw them completely and pat them dry before cooking to avoid excess moisture in the dish.

What kind of white wine should I use?

I go with a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. It adds depth without overpowering the dish.

Is there a non-alcoholic substitute for the wine?

Absolutely. I use extra chicken broth with a splash of lemon juice or white wine vinegar as a simple substitute.

How do I know when the orzo is done?

The orzo should be tender with a slight bite, similar to al dente pasta. I just taste a few grains to check for doneness.

Can I make this dairy-free?

Yes, I substitute the butter with olive oil and skip the Parmesan. It still tastes bright and flavorful with the lemon and garlic.

Conclusion

Shrimp Scampi Orzo is a quick and easy one-pot meal that brings big flavor with minimal effort. I love how the buttery garlic sauce soaks into the orzo and how the shrimp adds just the right amount of richness. It’s light but filling, fancy enough for guests but easy enough for a weeknight. This dish is definitely one I come back to again and again.