Description
This Garlic Butter Shrimp Scampi with Orzo is a quick and flavorful dish featuring succulent shrimp sautéed in a garlic butter and white wine sauce, served over tender orzo pasta. Perfect for a weeknight dinner, it combines zesty lemon, fresh parsley, and a touch of Parmesan cheese for a delicious and comforting meal.
Ingredients
Scale
Shrimp and Pasta
- 1 pound large shrimp (peeled and deveined)
- 1 cup orzo pasta
Sauce and Seasonings
- 6 cloves garlic (minced)
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/3 cup dry white wine
- Juice of 1 lemon
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain and set aside to prevent overcooking.
- Prepare the Shrimp: While the orzo cooks, pat the shrimp dry using paper towels to remove excess moisture. Season them evenly with salt and freshly ground black pepper.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside to avoid overcooking.
- Sauté Garlic and Red Pepper Flakes: Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Once the butter has melted, add the minced garlic and optional red pepper flakes. Sauté for 1 to 2 minutes until fragrant but not browned.
- Deglaze with Wine and Lemon: Pour in the white wine and lemon juice, using a wooden spoon to scrape any browned bits off the bottom of the skillet. Let the liquid simmer gently for 2 to 3 minutes to reduce slightly and concentrate flavors.
- Toss Orzo with Sauce: Add the cooked orzo to the skillet and toss well to coat all the pasta with the flavorful sauce. Cook for another 1 to 2 minutes to heat through and allow the orzo to absorb some of the sauce.
- Combine Shrimp and Parsley: Return the cooked shrimp to the skillet and sprinkle with chopped fresh parsley. Gently toss everything together, ensuring the shrimp are heated through and evenly distributed.
- Finish with Parmesan: Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Taste and adjust seasoning with salt or pepper as needed.
- Serve: Plate the shrimp and orzo scampi hot, garnished with extra parsley and lemon wedges for a bright, fresh finish.
Notes
- Use dry white wine suitable for cooking such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Ensure shrimp are dry before cooking to get a nice sear and avoid steaming.
- Red pepper flakes are optional; omit or adjust to preference for spice level.
- Parmesan cheese adds a pleasant umami depth but can be omitted for a dairy-free version.
- Serve immediately as orzo may absorb sauce and dry out if left standing too long.
