I bought a bag of orzo, which is rice-shaped pasta, sometime referred to as risoni. I was exploring recipe options online, but mostly all I found were orzo salad recipes. I wanted to make a hot dinner with orzo that would be creamy and satisfying. I decided to make it like risotto in a way, but much easier.
I marinated some shrimp with lots and lots of garlic and some heat. I used Calabrian chili paste, but you could also use red pepper flakes if you like.
I buy frozen shrimp in a bag for its convenience. They are already peeled and diveined. I just need to defrost them and remove their tails. The bag usually lasts for about 4 meals.
The scampi came out super flavorful and creamy without using any cream or cheese. Serve with Italian baguette to enjoy all the juices.
I hope you like my Shrimp Scampi With Orzo.
Shrimp Scampi With Orzo
- 1 pound large shrimp (peeled and deveined)
- 1/4 cup extra virgin olive oil (divided)
- 8 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 teaspoon Calabrian Chili Paste (or 1/2 tsp red pepper flakes)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 tablespoons butter
- 1 shallot (finely chopped)
- 1 1/2 cups orzo
- 1/3 cup dry white wine
- 1 tablespoon Italian flat-leaf parsley (finely chopped)
- In a mixing bowl, add shrimp, half of the olive oil, the garlic, lemon zest, chili paste, oregano, salt, and pepper. Add about a tablespoon of the white wine and save the rest for later. Stir to combine, and set aside to marinate.
- In a small sauce pan, combine the chicken stock and water and bring to a boil.
- In the meantime, put the butter and the remaining olive oil in a large deep skillet. Add the shallot and cook over medium heat until it starts to soften, about 4 minutes.
- Add the orzo and stir for 1-2 minutes to slightly toast the pasta. Add the remaining white wine and cook until it is almost absorbed, about 2 minutes. Add the boiling chicken broth/water combo, stir to combine. Cover, and cook until the orzo is al dente, about 12 minutes.
- Add the shrimp and all of the marinade over the top of the cooked orzo. Cover and cook until the shrimp are pink and cooked through, about 4 minutes (depending on the size of your shrimp).
- Remove the cover, stir, sprinkle with parsley, and let cook for another 2 minutes to thicken up a little. Serve.