Shrimp Scampi Orzo

Shrimp Scampi Orzo is what happens when a craving for bright lemon and garlic meets the practicality of cooking for one. Over the past two years, I tweaked this recipe repeatedly until it delivered the refreshingly zesty balance I was looking for. Tender shrimp, lightly toasted orzo, and a generous hit of lemon come together in a skillet-sized dish that feels both simple and satisfying.

INGREDIENTS

six large shrimp, shelled and deveined

one-third cup of orzo

eight ounces of chicken broth

one small to medium lemon, with the zest and hand-squeezed juice separated

two garlic cloves, sliced

two tablespoons of white wine

one tablespoon of unsalted butter

half a tablespoon of diced chives

half a tablespoon of olive oil

half a tablespoon of chili pepper olive oil

a quarter teaspoon of crushed red pepper flakes

an eighth teaspoon of salt flakes

Before we start cooking, let’s begin with some fine print. I’ve used non-stick frying pans, Dutch ovens, and cast-iron skillets to make this Shrimp Scampi Orzo, and the one that worked out best is an eight-inch cast-iron skillet typically used for Korean barbecue. If you don’t have a cast-iron skillet for Korean barbecue, the next best option is a small cast-iron skillet or a small non-stick frying pan if you’re cooking for one. Remember, this Shrimp Scampi Orzo recipe is for one serving. An eight-inch skillet is the perfect size to thinly spread out the orzo with the shrimp on top for quick cooking. If you don’t have the exact size pan, don’t worry. Use the smallest size for one serving and scale up accordingly when doubling, tripling, or quadrupling the recipe.

In a small bowl, add the prepared shrimp, olive oil, one sliced garlic clove, chili pepper olive oil, lemon zest, crushed red pepper flakes, and salt flakes. Mix, cover, and set aside in the refrigerator for thirty minutes—no more than an hour.

Heat a small cast-iron skillet over high heat and add the butter. Once the butter has melted, add the orzo and quickly stir until lightly toasted.

Add the white wine and the other sliced garlic clove. I typically use Chardonnay, but any dry white wine will do. Stir once or twice to make sure the orzo isn’t sticking to the bottom. Gently pour in enough chicken broth to just cover the orzo, then lower the heat to medium-high. Let it cook while keeping the orzo barely covered with broth until it reaches al dente. As the orzo cooks, add small amounts of chicken broth as needed to keep it just barely covered, occasionally stirring to prevent the orzo from sticking to the bottom of the skillet. You may not use all of the broth.

Once the orzo is cooked to al dente, lower the heat to medium. If needed, gently add a splash or two of chicken broth. Place the shrimp evenly on top of the orzo and pour the lemon juice over them. After a minute, flip the shrimp. Once the shrimp are cooked, remove the skillet from the heat and sprinkle the diced chives on top. Let the dish rest for a minute or two before serving. Enjoy.

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More recipes:

Surf & Turf Fried Rice

Feta Sausage Gnocchi

L.A. Galbi

Flaming Shrimp Bigoli

Roe Rice Teacup

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