Shrimp Scampi with Orzo
This delicious shrimp scampi, served over a bed of orzo pasta, comes together in just 15 minutes.
Ingredients
- 1 lb peeled and deveined large shrimp
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest zest of one lemon
- 1 tsp red pepper flakes
- salt and pepper
- 3 tbsp butter
- 2 cloves garlic minced
- 1 cup orzo pasta
- ¼ cup fresh squeezed lemon juice
- ⅓ cup dry white wine
- 2 cup vegetable or seafood stock see notes for homemade stock
- ¼ cup minced parsley
Instructions
- In a mixing bowl, add shrimp, olive oil, lemon zest, red pepper flakes, salt and pepper. Set aside
- Melt butter in a skillet and add in garlic and orzo. Toast for 2-3 minutes until the garlic is fragrant and orzo is slightly toasted
- Pour in lemon juice and white wine into the skillet and allow to simmer until almost completely reduced. Add in stock, bring to a simmer, and cover until the pasta is tender, about 8-10 minutes
- When the pasta is al dente, or nearly done, nestle the shrimp into the pan and cover for 2-3 minutes, or until the shrimp is bright pink.
- Garnish with chopped parsley and serve immediately.
Notes
For homemade seafood stock, reserve the shells of the 1lb of shrimp. Add them to a sauce pot over medium heat with 1 tbsp of olive oil. Saute until bright pink. To the pot, add 1 clove of garlic, 1/3 cup of parsley (stems and leaves) and 1/4 of a white onion. Pour in 2 1/3 cup of water and bring to a gentle boil for 10-15 minutes. Drain and use immediately in recipe or store in an airtight container.