Shrimp Scampi Orzo is the perfect 30-minute, one-pan dinner. Seriously, what’s not to love? You’ve got juicy shrimp in a buttery, garlicky lemon sauce with orzo and fresh herbs—it’s a winner.
I’m all about one-pan shrimp and orzo meals. Pairing quick-cooking shrimp with orzo pasta is a surefire way to get a delicious dinner on the table fast.
If you’re a fan of my Lemon Pepper Shrimp and Orzo (a reader favorite for years!), you’re going to love this dish too.
Here’s a fun tip: shrimp scampi pairs well with almost anything. Whether it’s pasta, bread, rice, or even a low-carb option like spaghetti squash, the base of this recipe is so versatile that it works with just about anything to soak up that amazing garlic butter sauce.
For this version, I’ve added more alliums (hello, shallots, and chives!) because shrimp and alliums are a match made in heaven. Don’t be shy with the salt either—shrimp love it.
I like serving this meal with a crisp green salad (check out my suggestions below). It’s easy enough for a weeknight but also impressive enough to serve to guests.
How to Make Shrimp Scampi Orzo
Get all your ingredients ready because this dish comes together quickly. Seasoning the shrimp and orzo properly is key to making the flavors pop.
The Ingredients
- Shrimp: Any size will work, but I prefer large or jumbo shrimp for scampi. You can buy them peeled and deveined or do it yourself.
- Garlic: Garlic is a must for shrimp scampi. I usually use about 5 cloves, but you can adjust to your liking.
- Shallots: Not traditional for scampi, but I love the extra flavor they add.
- Lemon: You’ll need one whole lemon for zesting and juicing.
- Butter: Use salted or unsalted, whichever you have on hand.
- Olive Oil: Mixing olive oil with butter helps prevent the butter from burning.
- White Wine: Or you can use broth with a splash of white wine vinegar.
- Orzo: This quick-cooking pasta is a great base for any protein or sauce.
- Herbs: Lots of fresh herbs, like parsley and chives, give the dish a nice lift.
For the full list of ingredients and exact amounts, check the recipe card below.
The Directions
Step 1: Season and Sauté Shrimp
Toss the shrimp in a bowl with olive oil, lemon zest, salt, and pepper. Heat butter in a large skillet over medium heat, add the shrimp, and cook until they turn opaque, about 3 to 4 minutes. Transfer the shrimp to a clean bowl.
Step 2: Sauté Aromatics
In the same pan, add the remaining butter and olive oil, followed by garlic, shallots, and chili flakes. Cook for about 3 minutes until softened. Stir in the orzo and toast for about a minute. Add white wine, salt, and pepper, and cook for another 2 minutes to reduce.
Step 3: Cook Orzo
Pour in water and let it simmer gently until the orzo is al dente, about 12 minutes. Return the shrimp to the pan and add fresh herbs. Serve with lemon wedges, a drizzle of olive oil, and extra black pepper.
Recipe Variations
- Make It Gluten-Free: Use gluten-free orzo, which is available in most large grocery stores.
- Omit Wine: Replace the wine with 1/3 cup broth mixed with a splash of white wine vinegar.
- Make It Spicy: Add extra chili flakes, or toss in some sliced jalapeño or serrano peppers while sautéing the garlic and shallots.
- Add Veggies: Throw in a couple of handfuls of fresh baby spinach when the orzo is nearly done cooking.
Serving Suggestions
Shrimp Scampi Orzo is a full meal on its own, but it pairs beautifully with a fresh green salad. Here are a few favorites:
- Asparagus and Feta Salad: A vibrant and quick option that pairs nicely with white wine and shrimp.
- Brussels Salad: With pear, pecans, and a whole-grain mustard dressing.
- Smashed Cucumber Salad: A refreshing side salad that’s perfect for spring and summer.
How to Store and Reheat
- To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm shrimp scampi orzo in a skillet over medium-low heat, adding a splash of water or broth to keep it moist. You can also microwave individual portions. Finish with a squeeze of fresh lemon juice to brighten up the flavors.
Equipment
- 12″ Skillet
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lemon, divided
- 5 garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 4 Tbsp. butter, divided
- 1/3 cup minced shallots
- Pinch of crushed red pepper flakes
- 1/3 cup dry white wine (or broth mixed with a splash of white wine vinegar)
- 1 cup dry orzo pasta
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh chives
Instructions
- Place shrimp in a bowl and toss with 1 Tbsp. olive oil, the zest of 1 lemon, 2 thinly sliced garlic cloves, 3/4 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper.
- Heat 2 Tbsp. butter in a large skillet over medium. Once melted, add shrimp and cook until opaque, about 3 minutes. Transfer to a clean bowl.
- Add remaining 1 Tbsp. olive oil and 2 Tbsp. butter to pan, along with shallots, chili flakes, and remaining 3 cloves of sliced garlic. Sauté until aromatic, about 3 minutes. Stir in orzo and allow grains to toast for 1 to 2 minutes. Add white wine (or broth + vinegar mixture) and simmer for 2 minutes to reduce. Season with 1/2 tsp. kosher salt and a few grinds of black pepper.
- Add 2 3/4 cups of water and bring the orzo mixture to a simmer. Simmer, uncovered, until grains are al dente and most of the liquid is absorbed about 12 minutes. (It may take longer depending on the strength of your simmer.) Stir the shrimp back into the pan along with half of the fresh herbs. Garnish with a squeeze of fresh lemon juice (from the lemon you zested), a drizzle of olive oil, remaining fresh herbs, and a few grinds of black pepper.
Notes
- To Store. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat. I suggest reheating shrimp scampi orzo in a skillet over medium-low heat, adding a splash of water or broth to help rehydrate the grains. You can also rewarm individual portions in the microwave. Squeeze fresh lemon juice over each serving once warm to help rewake the flavors.
NUTRITION INFORMATON: Serving: 2cups | Calories: 415kcal | Carbohydrates: 19g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Sodium: 990mg | Fiber: 1g | Sugar: 1g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
