Shrimp Scampi With Toasted Orzo
This is a delicious way to use shrimp, one you'll find yourself making on repeat.
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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.
Servings: 8