Shrimp Scampi with Orzo

5 from 3 votes

With succulent lemon shrimp, delicate orzo, bright herbs, and a garlic white wine sauce, this is a delicious, restaurant quality dinner.

Course 30-minute meal, dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 418kcal

In a large bowl, toss together the shrimp, 2 minced garlic cloves (half of the minced garlic), 1 tablespoon of olive oil, lemon zest, red pepper flakes, salt, and pepper to coat the shrimp. Set aside to marinate.
Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium-high heat. Once the liquid starts to bubble, add the orzo and remaining garlic. Stirring regularly, cook the orzo for about 2 minutes, just enough to lightly toast the orzo. You may need to lower the heat to ensure the garlic doesn't burn.
Slowly pour in the wine. Stir and cook for 2 minutes.
Stir in the seafood stock. Lower the heat to medium, and cook for about 10-12 minutes, just until the orzo is al dente.
Add the spinach to the pan. Place the shrimp in a single layer on top, then cover and cook for about 5 minutes or more, just until most of the liquid has dissolved and the shrimp is cooked.
Remove from the heat, add the lemon juice, sprinkle with parsley and serve.

Makes approximately 3 to 4 servings.

Storage: store in an airtight container in the refrigerator for up to 3 or 4 days.

Options & substitutions:

For less spice, use only ¼ teaspoon of red pepper flakes or omit them completely.
You can substitute chicken stock, vegetable stock for the seafood stock. You can also substitute water but you may want to add more seasoning since the water will not add flavor.
If you don't want to use white wine, you can substitute more stock.