Shrimp Scampi with Toasted Orzo
I could go on and on about shrimp. They’re accessible, healthy, tasty and ready in a flash. They’re also one of the leanest ways to get high-quality protein. In fact, 7-8 medium shrimp come in at just 84 calories, and have a solid 18 grams of protein. This recipe for Shrimp Scampi with Toasted Orzo is a tested winner.
Beyond that, shrimp is an excellent source of selenium, a natural antioxidant and supports immune function and thyroid health. It’s also a good source of vitamin B12, necessary for red blood cell production and nerve health. Shrimp provides omega-3 fatty acids, the same heart-healthy fats found in salmon. And phosphorus, which supports bone strength. Throw in iron, iodine, zinc, and magnesium, albeit in small amounts, and shrimp is a nutritional powerhouse.
Nutrition aside, shrimp is affordable, delicious, and endlessly adaptable
Of course, many of the ways we prepare negate some of its positive nutritional profile. Sticks of butter, for instance, don’t top anyone’s heart healthy list. But paying the smallest bit of attention to how you prepare it can make it a healthy, delicious dinner in your rotation. Shrimp can be served cold, in cocktail or shrimp salad, hot, baked with tomatoes and feta and herbs, or a million other ways.
Shrimp scampi
Most believe Shrimp Scampi was invented during the 14th Century, in Genoa, Italy, and was originally made with Crayfish. It’s popularity in the US rose in the 1950s, and included copious amounts of butter. But we’ve come a long way in knowing how to replicate delicious, without all the fat. This recipe does just that, and it’s one of the many reasons this particular recipe for Scampi has become a staple in our household.
Shrimp as a one-pot meal
One-pot and one-pan meals have become all the rage. Easier preparation, less tending, easier clean-up, and overall, a streamlined experience from start to finish, it’s no wonder. This is that kind of recipe, even though it’s prepped in separate ‘pots.’
The original recipe for this dish came from Ali Slagle of the New York Times Food Section. I’ver the years, I’ve tweaked and modified to suit our clan, beginning with the fact I always double the recipe. Unlike some shrimp dishes, the shrimp nicely survives a reheat and the flavors only seem to deepen the second time around. That is, if there is a second-time around.
Give it a try this fall as we transition from strictly summer foods to the more warming, comforting foods of fall. I think you’ll find this bridges the gap quite nicely. Enjoy!
Shrimp Scampi With Toasted Orzo
Equipment
- 1 large skillet, with lid
Ingredients
- 2 lbs large shrimp, peeled and deveined and thawed
- 5 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp lemon zest
- 1-1/4 tsp red pepper flakes
- salt and pepper, to taste
- 6 cloves garlic, minced
- 3 Tbsp unsalted butter
- 2 cups orzo I try to use whole wheat
- 2/3 cup dry white wine can use chicken broth
- 4 cups boiling water
- 3 tsp Best Chicken Bouillon
- 5 Tbsp chopped, fresh parsley
Instructions
- Take thawed shrimp and add to a bowl with 2 Tbsp olive oil, lemon zest, red-pepper flakes, 1 tsp salt, 1/2 tsp pepper and 3 cloves of the garlic, minced. You can do this up to an hour ahead, if you wish. Set bowl in refrigerator.
- To a skillet set over medium heat, add butter, remaining olive oil and remaining garlic. When the butter bubbles, add orzo, 1 tsp salt and cook, stirring often. It will take roughly 3 minutes for the orzo to lightly toast. You may need to reduce the heat to keep the garlic from burning.
- Add the wine (or broth, if using), and stir until it's absorbed. This will take about 1-2 minutes. Stir in the water and Bouillon, reduce heat to low, cover, and cook for about 12 minutes.
- Add marinated shrimp in an even layer on top of the orzo. Cover and cook until the shrimp is pink and cooked through. This will take roughly 3-5 minutes.
- Remove pan from heat and leave covered, for about 3 minutes.
- Just before serving, sprinkle with parsley and lemon juice. You may want to add a bit of salt and pepper. Serve immediately.
