Description
A flavorful and easy-to-make Garlic Butter Shrimp Scampi with tender orzo pasta, cooked in a fragrant garlic, lemon, and white wine butter sauce. Perfect for a quick weeknight dinner or any occasion.
Ingredients
Scale
Shrimp and Pasta
- 1 pound large shrimp (peeled and deveined)
- 1 cup orzo pasta
Sauce and Seasonings
- 6 cloves garlic (minced)
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/3 cup dry white wine
- Juice of 1 lemon
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Orzo: Bring a pot of salted boiling water to a boil, then add the orzo pasta. Cook according to package instructions until al dente. Drain well and set aside.
- Prepare the Shrimp: While the orzo cooks, pat the shrimp dry with paper towels and season them evenly with salt and freshly ground black pepper.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp and set aside to prevent overcooking.
- Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once the butter has melted, stir in the minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
- Add Wine and Lemon Juice: Pour in the dry white wine and lemon juice, scraping up any browned bits from the skillet’s bottom. Let the mixture simmer gently for 2-3 minutes until the liquid reduces slightly and flavors marry.
- Toss in the Orzo: Add the cooked orzo to the skillet, tossing it well to coat in the flavorful sauce. Continue cooking for another 1-2 minutes to warm the pasta through.
- Combine Shrimp and Parsley: Return the cooked shrimp to the skillet and add the chopped fresh parsley. Gently toss everything together to combine and reheat the shrimp evenly.
- Finish and Serve: Remove the skillet from heat, sprinkle grated Parmesan cheese on top, and taste to adjust salt and pepper as needed. Serve immediately, garnished with extra parsley and lemon wedges if desired.
Notes
- Use fresh shrimp if possible for the best texture and flavor.
- If you prefer a non-alcoholic version, substitute the white wine with seafood broth or chicken broth.
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- For a bit of heat, don’t skip the red pepper flakes or increase the quantity to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
