Shrimp Scampi with Orzo

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This creamy and delicious Shrimp Scampi with Orzo recipe has perfectly cooked shrimp, toasted orzo pasta, lots of garlic and lemon, and tender baby peas.

This recipe shares tips and hacks about using orzo in this dish and beyond!

RECIPE WITH ORZO AND SHRIMP

Shrimp orzo doesn’t disappoint when it comes to a speedy one-pan dinner. It is rich and luscious, not to mention filling and satisfying.

You could switch out the shrimp for chicken or sausage if desired, but we think the shrimp makes it special.

I use orzo in all sorts of different ways. Our favorite way is browning in butter, but super cheesy orzo is also the bomb!

We love one-pan meals, especially those made in a skillet on the stove in under 30 minutes!

INGREDIENTS FOR SHRIMP SCAMPI ORZO

• Raw shrimp
• Red pepper flakes
• Butter
• Shallot
• Garlic
• Orzo pasta
• White wine
• Lemon
• Chicken or vegetable broth
• Heavy whipping cream
• Grated Parmesan cheese
• Baby peas
• Italian parsley

RECIPE TIPS for Shrimp Scampi with Orzo

• Reheat the pasta in a skillet set over low heat, adding a bit of broth or cream to reconstitute, making it creamy again.
• If you don’t have a shallot on hand, you can use a small amount of minced sweet red onion as a substitute.
• I think the lemon really compliments the shrimp in this dish, but if you’re not a fan of that flavor, use the juice but eliminate the zest since that is where most of the lemon power is.

HOW TO MAKE SKILLET SHRIMP SCAMPI WITH ORZO

Place the shrimp into a bowl; season to taste with salt and pepper; add the red pepper flakes, gently tossing to coat.

In a large skillet over medium heat, melt the butter.

When the butter is nicely hot, add the seasoned shrimp and cook for 1 minute or so, or until the shrimp turn from gray in color to a nice opaque pink.

Immediately remove from the skillet and reserve.

After removing the cooked shrimp from the skillet, still over medium heat, add the shallots and garlic to the skillet.

Cook until they become translucent, about one minute. Stir the orzo into the shallots and garlic.

Cook until lightly browned and toasted, 1-2 minutes.

Deglaze the skillet by adding the wine, lemon juice, and lemon zest to the skillet, bringing all the bits on the bottom of the pan into the orzo.

Stir in the broth, bringing the orzo to a boil.

Reduce the heat to medium-low. Simmer the pasta until it is tender, and the broth has been absorbed, approximately 8-10 minutes.

Add the cream and the Parmesan cheese, gently stirring until incorporated.

Stir in the shrimp and peas, then adjust the seasonings; serve at once.

Other Recipe Tips

• Leftovers can be stored in the fridge for 2-3 days in an airtight container.
• If you prefer more spiciness to this creamy orzo, you can increase the amount of red pepper flakes used.
• Creamy orzo pasta is also delicious, with chopped fresh spinach or arugula added. Stir this in when you add the peas and shrimp towards the end of the cooking process.

WHAT IS ORZO?

Orzo is a small, oval-shaped pasta. It looks a lot like rice. Some call it ‘risoni’. Orzo is versatile and a quick-cooking pasta that becomes nicely creamy as it cooks and absorbs liquid.

HOW DO YOU COOK WITH ORZO?

Orzo is a great way to thicken soups and stir them into casseroles if you need to bulk them up to stretch your food dollar to go further.

You can substitute orzo instead of any small pasta in a recipe. You can also substitute orzo pasta for the grain-in-grain bowl recipes.

IS ORZO PASTA OR RICE?

Orzo is larger than a grain of rice bt shaped similarly. Orzo is often mistaken for rice, but it holds no grudges over that fact.

CAN YOU SUBSTITUTE ORZO FOR RICE IN A RECIPE?

Though they are close in shape and size, orzo and rice cannot be substituted for each other straight across the board without making adjustments to the recipe in some way.

Mainly you must remember that orzo cooks in about half the time that rice requires.

IS ORZO HEALTHY?

Orzo is like any other pasta. It does provide some nutritional value via protein and fiber but should be eaten in moderation since it is very calorie dense and loaded with carbohydrates.

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