Description
This one-pot shrimp scampi orzo is buttery, zesty, and packed with garlic and white wine flavor. It’s a quick 30-minute meal that feels fancy but is totally weeknight-friendly.
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)
Instructions
In a Dutch oven or large pot, melt the butter over medium-high heat. Add shrimp and cook for 2 minutes per side, until cooked through. Transfer shrimp to a plate, leaving the butter in the pot.
Add orzo, minced garlic, and red pepper flakes to the pot. Cook for about 2 minutes, stirring frequently.
Pour in the white wine and let it reduce for about 30 seconds, until mostly evaporated.
Add chicken broth and bring to a gentle boil. Reduce heat as needed to maintain a steady simmer. Cook for 12 minutes uncovered, stirring often to prevent sticking.
Once orzo is tender and most liquid is absorbed, stir in the cooked shrimp, lemon juice, and parsley.
Remove from heat and cover the pot for 3 minutes to allow remaining liquid to absorb.
Season with salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan if desired.
Notes
Adjust crushed red pepper to control the spice level. Use ¼ tsp for a milder dish.
If liquid evaporates too quickly before the orzo is done, add a splash of broth and reduce the heat.
If the dish is too saucy, letting it sit covered will allow orzo to soak up more liquid.
Pairs well with a light salad or steamed veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: One-Pot, Stovetop
- Cuisine: Italian-Inspired, American
