Skillet Shrimp Scampi with Orzo and Tomatoes

We liked Skillet Shrimp Scampi with Orzo and Tomatoes. It had a nice kick to it and the sauce was well absorbed in the Orzo. This is a recipe we will make again. You should try it. Fast and tasty!

Skillet Shrimp Scampi with Orzo and Tomatoes

Dinner in One

 

If you're a fan of the buttery, garlicky, wine-soaked flavors of shrimp scampi, you'll love this one-pot version, in which orzo soaks up all that glorious sauce. The orzo gets very creamy as it cooks, almost like risotto but with the rich, familiar flavor of pasta. 

 

SERVES 2 OR 3

2          tablespoons unsalted butter

2          tablespoons extra-virgin olive oil, plus more for serving

4          garlic cloves, finely grated or minced

½         cup dry white wine or stock

1-3/4   tealsoons kosher salt, divided

½         teaspoon freshly ground black pepper

⅛        teaspoon crushed red pepper flakes, plus more for serving

1               pound large or extra-large shrimp, peeled and deveined

1          cup orzo

1          cup halved cherry tomatoes

½         cup chopped fresh parsley leaves and tender stems

1          lemon, halved

Flaky sea salt, for serving

 

1.             In a large sauté pan or skillet, melt the butter with the oil over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, 1 teaspoon of the kosher salt, the black pepper, and red pepper flakes, and bring to a simmer. Let the wine reduce by half, about 2 minutes.

2.             Add the shrimp and sauté until they just turn pink, 2 to 4 minutes, depending upon their size. Using a slotted spoon, transfer the shrimp to a plate and tent with foil keep it warm.

3.             Add 2 cups of water to the skillet and bring to a simmer. Stir in the orzo and 1 teaspoon of the kosher salt. Cover the pan and let the orzo simmer over medium-low heat until it is just tender and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more water.

4.             Return the shrimp to the pan, along with the tomatoes and the remaining ¼ teaspoon kosher salt and cook for 2 minutes. Stir in the parsley and then squeeze in the juice from half the lemon, gently tossing to combine. Cut the remaining lemon half into wedges for serving.

5.             Serve the orzo sprinkled with flaky sea salt and more red pepper flakes, if you like, and drizzled with a little oil, with the lemon wedges on the side.