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April 5, 2020

Shrimp Scampi with Orzo

Shrimp Scampi with Orzo
Photo Credit: The New York Times


I don't remember if I spotted this recipe on The New York Times website or if another blogger shared it, but either way, it's a winner! It's so quick and easy and has become a family favorite. I serve it with crusty French bread and a Caesar salad, usually twice a month.


INGREDIENTS

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
½ teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
⅓ cup dry white wine
2 cups boiling water, seafood stock or chicken stock (I use 1 1/2 cups of chicken broth)
3 tablespoons finely chopped parsley

PREPARATION

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 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/broth, 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.

Serves 4

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16 comments:

  1. We LOVE shrimp and eat it once or twice a week so this recipe is a keeper. Thanks for sharing, it sounds so good.

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    1. Diane, I hope you enjoy this recipe. I could eat it once a week!

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  2. Looks like a good dish using pantry/freezer staples, if you have them in these hard times!

    be well... mae at maefood.blogspot.com

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    1. Mae, so far I have been able to find orzo and frozen shrimp in my grocery store. I don't know if many people use orzo. :)

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  3. Oh this sounds delicious

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    1. SuziQ, it is! I'm glad there hasn't been a run on orzo. I have two boxes, so I should be good for a few months. :)

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  4. Replies
    1. Laurie, wine, garlic, shrimp, pasta. What more could you want, right? :)

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  5. I've had this recipe bookmarked to try for a while. Now that I know it's a winner, maybe we'll have it this week.... IF the store isn't out of orzo. So many things are scarce these days. :(

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    1. JoAnn, make it! I haven't had any trouble finding orzo, so I hope you can find some down there.

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  6. Sounds delicious and not to complicated to throw together.

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    1. Lisa, I'm betting even my husband (who doesn't cook) could make this. :)

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  7. I hate it when I forget where I found the recipe originally but glad you shared this here!

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    1. Debra, it's a great recipe. Hope you enjoy it.

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  8. OMG this sounds so good. I may have to put shrimp on my next food order.

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    1. It's very easy and full of great flavor. Don't forget to also add a baguette to your food order. :)

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