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Shrimp Scampi Orzo is the ultimate 30 minute, one pan dinner. Because truly, what’s not to love about succulent shrimp in a garlicky lemon butter sauce with orzo and herbs?
Table of Contents
It’s no secret I love a one pan shrimp orzo meal. Pairing a quick-cooking protein like shrimp with a small pasta shape like orzo just makes for a speedy, satisfying meal.
If you love my Lemon Pepper Shrimp and Orzo (it’s a long-standing reader favorite!), this recipe is a must-make.
Fun fact: you can pair classic shrimp scampi with just about anything. Pasta, bread, rice, or go low carb with my Shrimp Scampi Spaghetti Squash.
The foundation of the recipe makes it incredibly versatile regardless of which vehicle you use to sop up the buttery garlic sauce.
In this version, I’m a little more alliums (hello shallots and chives) because shrimp love alliums! (Shrimp also love salt, so don’t be shy with the seasoning.)
I love to pair this meal with a crisp green salad (suggestions below) for a meal that’s easy enough for weeknights, yet impressive enough for company.
How to Make Shrimp Scampi Orzo
Make sure you have all of your ingredients fully prepped because this recipe comes together quickly.
It’s also important to properly season both the shrimp and orzo, which will really make the flavors pop.
The Ingredients
- Shrimp: While any size shrimp will work, I prefer large or jumbo (fresh or frozen) for shrimp scampi. You can either purchase them peeled and deveined, or do this yourself at home.
- Garlic: Garlic should be one of the primary flavors of shrimp scampi. I use around 5 cloves, however feel free to use more or less depending on your preference.
- Shallots: Somewhat of a wildcard ingredient in scampi, however I love the extra aromatic flavor that shallots add.
- Lemon: You need 1 whole lemon, which you’ll zest to flavor the shrimp, and juice as a final garnish.
- Butter: You can use salted or unsalted butter – whichever you have on hand!
- Olive Oil: Since butter has a low melting point, combining it with olive oil can help prevent it from burning too quickly.
- White Wine: Or broth mixed with a splash of white wine vinegar.
- Orzo: Orzo pasta is quick-cooking and a great blank canvas for any protein or sauce.
- Herbs: Shrimp scampi orzo definitely benefits from lots of herbs for a fresh lift. I like to use both parsley and chives.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Shopping Tip
- Fresh shrimp should have a clean, saltwater scent, and not smell like ammonia or overly fishy. If the shrimp smells off, it’s best to avoid it.
- Texture-wise, fresh shrimp should be firm and not mushy or slimy.
- Raw shrimp should be translucent and glossy – not discolored or cloudy.
- If you’re concerned about sustainability, you can look for shrimp that’s certified by organizations like the Aquaculture Stewardship Council (ASC).
The Directions
Step 1: Season and Sauté Shrimp
Place shrimp in a bowl and toss with olive oil, lemon zest, salt, and pepper.
Melt butter in a large skillet over medium heat. Add shrimp and cook until opaque, about 3 to 4 minutes. Transfer shrimp mixture to a clean bowl.
Recipe Tip
Shrimp really benefit from sufficient seasoning, so don’t be shy with the salt, pepper, and lemon zest. If your scampi ever tastes a little ho-hum, it may be from a lack of seasoning.
Step 2: Sauté Aromatics
Add remaining butter and olive oil to pan, along with garlic, shallots, and chili flakes; cook 3 minutes, until soft. Stir in orzo and let toast for about 1 minute. Add white wine, salt, and pepper; cook 2 more minutes to reduce.
Step 3: Cook Orzo
Add water and gently simmer until orzo is al dente, about 12 minutes. Add shrimp back to pan, along with fresh herbs. Serve with lemon wedges, a drizzle of olive oil, and extra black pepper.
Recipe Variations
- Make Gluten Free. Use gluten free orzo (I like Jovial or DeLallo brand), which is widely available at most large grocery stores now.
- Omit Wine. Swap the wine for 1/3 cup broth mixed with a splash of white wine vinegar.
- Make Spicy. Add a generous pinch of chili flakes or sliced jalapeño or serrano while you’re sautéing the garlic and shallots.
- Add Veggies. The most effortless veggie to add is a couple handfuls of fresh baby spinach. Mix in the spinach once the orzo is almost done cooking and let it wilt into the pasta.
Serving Suggestions
I consider Shrimp Scampi Orzo a full meal in its own right, however it does pair beautifully with a crisp green salad. Here are a few favorites:
- Asparagus and Feta Salad. Vibrant, speedy, and a lovely flavor pairing for white wine and shrimp. This Asparagus Avocado Salad would also be a great side dish contender.
- Brussels Salad. With pear, pecans, and a delicious whole-grain mustard dressing.
- Smashed Cucumber Salad. My go-to side salad for elevating spring and summer meals. Readers also love this simple Cucumber Avocado Salad.
How to Store and Reheat
- To Store. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat. I suggest reheating shrimp scampi orzo in a skillet over medium-low heat, adding a splash of water or broth to help rehydrate the grains. You can also rewarm individual portions in the microwave. Squeeze fresh lemon juice over each serving once warm to help rewake the flavors.
More One Pan Shrimp Dinners
One Pot Harissa Shrimp and Feta Orzo
Creamy Garlic-Paprika Shrimp Skillet
One Skillet Lemon Pepper Shrimp and Orzo
Creamy Coconut Shrimp Skillet
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Shrimp Scampi Orzo
Equipment
- 12" Skillet
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lemon, divided
- 5 garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 4 Tbsp. butter, divided
- 1/3 cup minced shallots
- Pinch of crushed red pepper flakes
- 1/3 cup dry white wine (or broth mixed with a splash of white wine vinegar)
- 1 cup dry orzo pasta
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh chives
Instructions
- Place shrimp in a bowl and toss with 1 Tbsp. olive oil, the zest of 1 lemon, 2 thinly sliced garlic cloves, 3/4 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper.
- Heat 2 Tbsp. butter in a large skillet over medium. Once melted, add shrimp and cook until opaque, about 3 minutes. Transfer to a clean bowl.
- Add remaining 1 Tbsp. olive oil and 2 Tbsp. butter to pan, along with shallots, chili flakes, and remaining 3 cloves of sliced garlic. Sauté until aromatic, about 3 minutes. Stir in orzo and allow grains to toast for 1 to 2 minutes. Add white wine (or broth + vinegar mixture) and simmer for 2 minutes to reduce. Season with 1/2 tsp. kosher salt and a few grinds of black pepper.
- Add 2 3/4 cups of water and bring orzo mixture to a simmer. Simmer, uncovered, until grains are al dente and most of the liquid is absorbed, about 12 minutes. (It may take longer depending on the strength of your simmer.)Stir shrimp back into the pan along with half of the fresh herbs. Garnish with a squeeze of fresh lemon juice (from the lemon you zested), a drizzle of olive oil, remaining fresh herbs, and a few grinds of black pepper.
Notes
- To Store. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat. I suggest reheating shrimp scampi orzo in a skillet over medium-low heat, adding a splash of water or broth to help rehydrate the grains. You can also rewarm individual portions in the microwave. Squeeze fresh lemon juice over each serving once warm to help rewake the flavors.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Is it possible to use vegetable broth to cook the orzo instead of water? I have never made this and I’m wondering if you use flavor with the water.
Loved this! Lots of great flavor. Way too much water to cook the orzo mixture in 10 minutes though.