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Shrimp Scampi With Orzo

4 servings


25 minutes

total time


1 pound large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

1/2 teaspoon red-pepper flakes

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, minced

2 tablespoons unsalted butter

1 cup orzo

1/3 cup dry white wine

2 cups boiling water, seafood stock or chicken stock

3 tablespoons finely chopped parsley


In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.


Serving Size




Total Fat

18 g

Saturated Fat

6 g

Unsaturated Fat

12 g

Trans Fat

0 g




713 mg

Total Carbohydrate

26 g

Dietary Fiber

1 g

Total Sugars

3 g


30 g

4 servings


25 minutes

total time
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