Shrimp Scampi and Orzo
348kcal
Ingredients
- 1 pound shrimp (peeled, deveined, rinsed, and drained)
- 1 cup dried orzo
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil (divided)
- zest from one extra large lemon
- ½ cup diced shallots
- 1½ tablespoons minced garlic
- ⅛ teaspoon red chili pepper flakes (less or more according to your taste)
- ½ cup dry white wine
- 1½ cups seafood stock (or shrimp stock)
- 1 tablespoon lemon juice
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper (less or more according to your taste)
Method
- In a bowl, add cleaned shrimp, lemon zest, ½ teaspoon of salt, a pinch of black pepper, and 1 tablespoon of oil. Toss to coat and marinate for up to an hour.
- In a medium-sized pan (2-3 qt), melt butter and heat the remaining oil over medium heat.
- Cook the shallots until soft, about 2 minutes. Add garlic and red pepper flakes. Stir for 30 seconds or until fragrant.
- Add shrimp and cook just for 2 minutes (undercooked). Transfer the shrimp to a plate and set them aside.
- Add orzo, stir and toast for 2 minutes.
- Add white wine and deglaze the pan. Keep stirring until the white wine is fully absorbed by the orzo.
- Add the stock and ¼ teaspoon of salt. Bring it to a gentle boil then reduce the heat to low. Cover the pan, and cook for 8 minutes.
- Open the lid. Put the shrimp on top of the orzo and spread lemon juice all over shrimp.
- Put the lid back on and continue cooking until the shrimp is fully cooked and the orzo is tender, about 6 minutes, flipping the shrimp halfway through cooking.
- Remove from the heat and let it sit for 2 minutes, covered, before serving. Taste and add more salt/black pepper and lemon juice if needed.
Nutrition
Calories348kcalCarbohydrates35gProtein8gFat17gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.2gCholesterol15mgSodium737mgPotassium303mgFiber2gSugar4gVitamin A199IUVitamin C5mgCalcium57mgIron1mg
Notes
In this recipe, I used Kitchen Basics Original, Seafood Stock that I purchased from Amazon.com.
How to Make Your Own Shrimp Stock
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- Rinse the shrimp shells from a pound of shrimp and pat them dry with paper towels.
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- Heat 1½ tablespoons of oil in a saucepan over medium-low heat.
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- Cook the shrimp shells for 3 minutes.
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- Add 1½ cups of water and bring the mixture to a boil.
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- Reduce the heat and simmer, covered for 15 minutes.
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- Strain the shrimp stock into a bowl. Discard the shells.
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- Use this shrimp stock as a replacement for seafood stock. Season the stock with salt and black pepper according to your taste.