One-Pan Shrimp Scampi With Orzo

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.



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).

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.

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.

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


  • 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