Lemony, garlicky shrimp steamed over luscious pasta–this One-Pan Shrimp Scampi and Orzo is a super satisfying weeknight meal!
Summer is officially over, which means I’m back to teaching. With a packed work week again, I’m looking for more quick one-dish meals that are easy to put together after a long day.
I’m always searching through the NY Times cooking section, and when this Shrimp Scampi with Orzo popped up–with thousands of 5-star reviews–I knew I had to give it a try.
It was pretty good the first time around, but I made some tweaks here and there to both lighten it up a little and make it even better than the original recipe!
what you need to make One-Pan Shrimp Scampi and Orzo
I particularly like that this recipe requires just a few ingredients. Here’s what you need:
- 1 lb shrimp, peeled and deveined
- 1 cup orzo
- 1 1/2 cups seafood or veggie broth
- 1/3 cup dry white wine, like Chardonnay
- 6 garlic cloves
- 2 lemons
- salt and pepper
- red pepper flakes
- chives or parsley to garnish
Other than that, make sure you have a large pan with a tight-fitting lid. You’ll also want to prep and easy veggie or side salad to make this a complete meal.
If you prep your shrimp ahead of time, this takes only about 25 minutes to cook up!
how i altered the recipe
The original NYT recipe is great inspiration, but after reading through some of the comments and adding my own preferences, I was able to truly perfect it.
I found that 3 tbsp of olive oil was unnecessary, so I reduced that down to 2 tsps. I also used my tried and true Earth Balance whipped butter as a lighter alternative to regular butter. This resulted in a much less greasy finished product.
I also found that the dish needed much more lemon and a little bit more garlic to truly have that “scampi” taste. Toasting the orzo until lightly browned (longer than the original recipe indicates) adds an extra layer of flavor, too.
Lastly, I reduced the amount of broth by quite a bit. The original recipe results in more of a soupy consistency than a real sauce.
more one-pot meals!
I’m always interested in creating one-pot meals that are just as delicious as recipes that require multiple steps and techniques. Here are some more that I know you’ll love:
- One-Pan Lemon Chicken and Rice
- One-Pot Turkey Stroganoff
- One-Pot Louisiana Chicken Pasta
- Chicken Scampi Pasta
- Arroz con Pollo
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
It also makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
One-Pan Shrimp Scampi and Orzo
Ingredients
- 1 pound shrimp, shelled and deveined
- 2 tsp olive oil
- zest of 1 lemon
- 3-4 tbsp lemon juice
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt, divided
- black pepper to taste
- 2 tbsp light butter (I use Earth Balance whipped)
- 1 cup dried orzo
- 1/3 cup dry white wine like Chardonnay
- 1 1/2 cup seafood or veggie broth
- parsley or chives to garnish
Instructions
- In a medium bowl, stir together shrimp, 1 tsp olive oil, lemon zest, red-pepper flakes, ¼ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter and 1 tsp olive oil to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 3 minutes. Add the garlic and cook for 1 more minute.
- Carefully add the wine to the orzo — it will bubble — and stir until absorbed, about 1 minute. Stir in broth, reduce heat to low, cover, and cook until orzo is al dente, about 9-10 minutes.
- Add the shrimp in an 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.
- Mix in lemon juice to taste. Season with extra salt and pepper to taste. Sprinkle with parsley or chives. Serve with extra lemon wedges on the side.
Made this tonight. Delicious and would not change a thing!
That’s awesome to hear!! ThNn so much for the review.
Awesome dish Geri! Thank you for making it WW friendly! Delicious!
You’re so welcome, Michelle!
What could i sub for the wine?
You could add more seafood or vegetable broth in place of wine. Enjoy!
Made this for dinner tonight and it was absolutely delicious! It was filling but also light at the same time. Will definitely make again!
Yay!! So glad you loved it!
Can you tell me how many WW points in a serving?
I believe it’s 9 points per serving. There is a link to track exact points in the WW app at the bottom of the recipe. 🙂