Shrimp Scampi with Orzo

Make this one-pot shrimp scampi with orzo for dinner tonight.  This seafood pasta meal features shrimp sautéed in garlic butter and is served over buttery orzo pasta with a fresh lemon flavor. It's a classic Italian-American dish that will surely delight your taste buds. It's an easy pasta recipe that tastes good and is very filling. 

In this recipe, you'll learn how to make shrimp scampi with orzo. You will also get cooking tips for serving this pasta dish to make it a crowd-pleaser for summer gatherings or any weeknight. 

This was inspired by NYT and other orzo recipes on my site: creamy orzo risotto and Italian wedding soup.

Jump to:

• Why You'll Love This Shrimp Scampi with Orzo Recipe
• Ingredients
• How to Make Shrimp Scampi with Orzo 
• How to Make Your Own Shrimp Stock
• Recipe Tips 
• FAQ 
• Storage
• Reheat
• 📖 Recipe

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Why You'll Love This Shrimp Scampi with Orzo Recipe

• No cream or cheese products. This creamy garlic shrimp scampi with orzo is made without any dairy products. 
• Wine-infused.  The orzo is infused with wine to add a more complex flavor and a bit of acidity to the dish. 
• Budget-friendly meal. It's absolutely a quick-to-fix dinner idea recipe that is both cheap and delicious.

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Ingredients

To prepare this shrimp scampi and orzo, you will need the following ingredients: 

• Shrimp.  You can use either fresh or frozen shrimp, as long as you peel and devein them before cooking.  I usually keep the tail on for presentation and flavor. If you want to remove the tails beforehand, you can do that too. 
• Orzo. This type of Italian pasta is shaped like a grain of rice or barley. It's made of durum wheat semolina which gives it a slightly chewy texture and nutty flavor.
• Fats. I used a combination of unsalted butter and oil to saute the aromatic vegetables. Both of these fats add richness and flavor to the sauce. 
• Garlic. Garlic is packed with anti-inflammatory and antibacterial properties. Adding garlic to shrimp scampi makes the dish tastier, healthier, and more aromatic. Use fresh garlic instead of garlic powder due to the natural sweetness that comes out when fresh garlic is sauteed in butter and oil. 

• Shallots. Shallots are a common ingredient used to flavor seafood dishes. They have a delicate sweet taste and are less pungent than onions. As a result, shallots will add depths of flavor to shrimp scampi and orzo without overpowering the other ingredients. 
• Lemon. I used both lemon juice and lemon zest to add a bright and fresh flavor to this seafood dish. In addition, the acidity in lemon helps to balance out the richness of the buttery sauce.
• White wine. I used dry white wine to deglaze and release any browned bits of food that stuck to the bottom of the pan. Overall, white wine adds acidity, flavor, and aroma to shrimp scampi. 
• Broth. In this recipe, I used store-bought seafood broth. If you like, you can make your own shrimp stock using shrimp shells. I will show how to make shrimp stock below. 
• Parsley. I used fresh parsley as a garnish to add fresh color and a subtle herby flavor that compliments the other ingredients in the dish. 
• Seasoning. I used a combination of salt, black pepper, and red chili pepper flakes to elevate the flavor of the dish. 

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How to Make Shrimp Scampi with Orzo 

Here's how to make an easy shrimp scampi with orzo in this step-by-step recipe. 

Step 1. Prepare the Shrimp

• Peel and devein the shrimp. 
• Rinse the shrimp in cold water to remove any loose shell bits.
• Pat the shrimp dry with paper towels to remove excess moisture. 

Step 2. Marinate the Shrimp 

• Place the cleaned shrimp in a large bowl. 
• Add oil, lemon zest, salt, and black pepper. Toss to coat. 
• Cover the bowl and marinate for up to an hour. 

Step 3. Cook the Aromatic Vegetables

• In a medium skillet, melt butter and heat oil over medium heat. 
• Cook the shallots just until soft, about 2 minutes. 
• Cook the garlic just until fragrant. 
• Add a pinch of red chili pepper flakes if using them. 

Step 4. Pre-cook the Shrimp 

• Add shrimp to the pan and cook just for about 2 minutes, not fully cooked. 
• Transfer the shrimp to a plate and set them aside. 

Step 5. Cook the Orzo 

• Stir in the orzo then continue stirring for 2 minutes. 
• Add white wine and deglaze the pan. Gently scrape off the brown bits from the bottom of the pan with a spatula. Keep stirring until the white wine is fully absorbed by the orzo.

• Add the stock and bring it to a gentle boil. Quickly lower the heat to low, cover the pan, and cook for 8 minutes. 
• Open the lid and add the shrimp back into the pan. Spread the lemon juice all over the shrimp.

• Put the lid back on and continue cooking until the shrimp is fully cooked and the orzo is tender. 
• Turn off the heat and let the mixture sit for 2 minutes undisturbed before opening the lid. 

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How to Make Your Own Shrimp Stock

• Rinse the shrimp shells from a pound of shrimp and pat them dry with paper towels.
• Heat 1½ tablespoons of oil in a saucepan over medium-low heat.
• Cook the shrimp shells for 3 minutes.
• Add 1½ cups of water and bring the mixture to a boil.
• Reduce the heat and simmer, covered for 15 minutes.
• Strain the shrimp stock into a bowl.
• Discard the shells. Use this shrimp stock as a replacement for seafood stock. 
• Season the stock with salt and black pepper according to your taste.

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Recipe Tips 

Here are some tips for making the best shrimp scampi and orzo. 

• Always use fresh or fully thawed and deveined shrimp so they cook evenly. 
• Do not overcook the shrimp as you want to avoid a rubbery and tough texture. 
• Make sure that you use dry white wine such as Pinot Grigio, Sauvignon Blanc, Pinot Blanc, or Pinot Gris.
• Do not overcook the orzo as it will result in a mushy texture. The orzo should be cooked just until al dente but still slightly firm to bite. 
• Orzo cooking time may vary depending on the brand. Check the product packaging and follow the cooking time recommendation accordingly to avoid overcooking. 

• My favorite orzo brand to use for shrimp scampi and orzo recipes is Orzo No. 74 from De Cecco (not sponsored!). This slow-dried orzo is smaller in size and takes a few minutes longer to cook compared to the other orzo products. The longer cooking duration gives the orzo from De Cecco enough time to absorb all of the liquid and flavors from the other ingredients. As a result, the orzo is always cooked to perfection: tender, creamy, and not at all mushy! Unfortunately, the Orzo No. 74 De Cecco was out of stock at my local store and I had to use an alternative brand to feature in this recipe. The bottom line, I highly recommend using Orzo No. 74 from De Cecco if you can find it in your area. 
• Let the orzo mixture sit for 2 minutes after cooking to absorb all of the remaining liquid. 

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FAQ 

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Storage

Discard any leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.

• Let the shrimp scampi and orzo cool to room temperature before refrigerating.
• Put the leftovers in an airtight container.
• Store the leftovers in the fridge for 3-5 days or up to 2 months in the freezer.

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Reheat

You can quickly reheat the leftover shrimp scampi and orzo in a microwave.

• Place a single serving of shrimp scampi and orzo in a microwave-safe bowl.
• Stir in a small amount of water or broth.
• Cover the bowl with a microwave-safe lid.
• Reheat the leftovers at medium heat, in 90-second intervals, stirring between each.

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Check Out More Easy Pasta Recipes

• Penne Alla Vodka
• Gnocchi with Mascarpone and Tomato Sauce
• Creamy Lemon Chicken Pasta
• Simple Mushroom Pasta
• Creamy Chicken with Chorizo Pasta

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.

📖 Recipe