Shrimp Scampi With Orzo

We read this recipe for Shrimp Scampi With Orzo in The New York Times. It was interesting using Orzo rather than rice to absorb the sauce. I like Orzo. The dish was good, we will make it again.

One-Pan Shrimp Scampi With Orzo

New York Times

The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Ingredients

1      pound large shrimp, peeled and deveined

3      tablespoons extra-virgin olive oil

1      tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)

½     teaspoon red-pepper flakes

Kosher salt and black pepper

4      garlic cloves, minced

2      tablespoons unsalted butter

1      cup orzo

⅓     cup dry white wine

2      cups boiling water, seafood stock, or chicken stock

3      tablespoons finely chopped parsley

Preparation

1.  In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).

2.  To a medium skillet, add the butter, the remaining olive oil and garlic, and heat over medium. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 minutes.

3.  Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

4.  Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

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