Shrimp Scampi Orzo

Shrimp Scampi with Orzo simmered in a delicious garlicky-butter, white wine sauce with bursts of lemon and a hint of red pepper flakes. It wouldn’t be shrimp scampi without perfectly cooked shrimp and this one skillet meal goes stove to table in under 30 minutes.

Growing up Catholic we didn’t eat meat on Fridays during Lent. Dinnertime ranged from fish and chips to grilled cheese dunked in tomato soup and my personal favorite, potatoes and eggs: crispy pan fried potatoes with eggs poured over the top and scrambled. 

If you’re in need of some meatless inspiration beyond my childhood meals, I have a few creative ideas for you. Shrimp Scampi with Orzo cooks in one skillet in a crazy good butter-garlic-white wine sauce with a pinch of red pepper flakes and plenty of fresh lemon flavor.

This whole meal comes together in under 30 minutes with perfectly cooked shrimp and loaded with flavor making it ideal for Lent and beyond. 

What’s in Shrimp Scampi with Orzo?

• large raw shrimp peeled and deveined
• olive oil
• lemon – juice and zest
• garlic cloves
• salt and pepper
• butter
• orzo
• dry white wine
• chicken stock
• fresh spinach
• red pepper flakes
• Parmesan cheese
• Italian parsley

How to make Shrimp Scampi with Orzo:

Add the peeled and deveined shrimp to a small bowl along with 1 tablespoon of the olive oil, all of the lemon zest and half of the chopped garlic. Season with salt and pepper, stir to combine then set aside.

In a large skillet add the butter, remaining olive oil and garlic along with the orzo. Season with salt then cook 2 minutes over low heat stirring frequently to lightly toast the orzo.

Pour in the wine and cook 1 minute over low heat letting the wine reduce then add the chicken stock, juice from half of the lemon, rough chopped spinach and crushed red pepper. Season with salt and pepper then cover and simmer about 8 minutes or until the orzo is al dente.

Stir the Parmesan cheese into the orzo then lay the raw shrimp onto the top and squeeze the rest of the lemon juice over the shrimp. Cover and cook over low heat 3-5 minutes or until the shrimp are pink then sprinkle with fresh parsley.

Turn off the stove and let the skillet rest covered for 2 minutes then serve right away.

What to serve with Shrimp Scampi with Orzo:

You really don’t need to add a single thing with this easy, one skillet dish! That’s just another great thing about it, but you can never go wrong with a nice crusty bread to sop up anything left on your plate.

Need more meatfree recipes?

From Pan Seared Sea Scallops to Teriyaki Salmon with an easy 4-ingredient glaze to Potato Pancakes or one of my Top 5 recipes the last several years: Cucumber Dill Salmon these recipes will provide lots of delicious meatless meals and inspiration. 

Grilled Shrimp Scampi ~ a twist on the classic-fresh shrimp grilled basted in rich, buttery-garlic white wine sauce, topped with fresh mixed herb gremolata is ideal if you’re in grilling season and if you’re a fan of the Instant Pot, try this Instant Pot Shrimp Scampi!

Enjoy!

If you tried this Shrimp Scampi with Orzo recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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Shrimp Scampi with Orzo

Easy 1 skillet meal of perfectly cooked shrimp with orzo simmered in a garlicky butter sauce. Ready in under 30 minutes!

Print Pin Rate

Course: Main Course

Cuisine: seafood

Keyword: shrimp scampi, shrimp scampi with orzo, seafood recipes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

• 1 pound large raw shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 whole lemon juice and zest
• 4 cloves garlic finely chopped
• salt and pepper to taste
• 1 tablespoon butter
• 1 cup orzo
• 1/3 cup white wine pinot grigio or sauvignon blanc recommended
• 2 1/4 cups chicken stock
• 2 cups fresh spinach rough chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup Parmesan cheese
• 2 tablespoons Italian parsley chopped

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Instructions

• Add peeled and deveined shrimp to a bowl along with 1 tablespoon of the olive oil, all of the lemon zest and half of the garlic. Season with salt and pepper, stir to combine then set aside.
• In a large skillet add the butter, remaining olive oil and garlic along with the orzo. Season with salt then cook 2 minutes over low heat stirring frequently to lightly toast the orzo.
• Pour in the wine and cook 1 minute over low heat letting the wine reduce then add the chicken stock, juice from half of the lemon, rough chopped spinach and crushed red pepper. Season with salt and pepper then cover and simmer about 8 minutes or until the orzo is cooked to al dente.
• Stir the Parmesan cheese into the orzo then add the raw shrimp onto the top and squeeze the rest of the lemon juice over the shrimp. Cover and cook over low heat 3-5 minutes or until the shrimp are pink then sprinkle with fresh parsley.
• Turn off the stove and let the skillet rest covered for 2 minutes then serve right away.