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

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

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.

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

      Delete
  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

    ReplyDelete
    Replies
    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. :)

      Delete
  3. Oh this sounds delicious

    ReplyDelete
    Replies
    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. :)

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

      Delete
  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. :(

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

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

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

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

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

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

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

      Delete

I may not answer your comments in a timely fashion, but I always answer. Check back soon!