One-Pan Shrimp Scampi With Orzo

Everybody loves shrimp scampi; mostly for the garlicky butter sauce served over pasta or with crusty bread. I don’t often make it as it seems like a very rich indulgence, but this version is light and delicious enough to serve all the time! The shrimp marinades in olive oil, lemon zest and red pepper flakes, while the orzo is toasted in the pan in a fairly modest amount of butter. Add wine and stock and cook until al dente, then lay the shrimp on top, recover the pan and cook another 3 or 4 minutes until the shrimp is pink. Sprinkle with parsley and lemon juice and you have a fairly effortless meal that defines comfort food. I will be keeping a bag of shrimp in the freezer just for this recipe! Thanks to Ali Slagle at the New York Times for sharing this.

1 pound large shrimp, peeled and deveined

3 Tbs. extra virgin olive oil

1 Tbs. fresh lemon zest plus 1 Tbs. Juice (from 1 lemon)

1/2 tsp. red pepper flakes

Kosher salt and black pepper

4 garlic cloves, minced

2 Tbs. unsalted butter

1 cup orzo

1/3 cup dry white wine

2 cups boiling water, seafood stock or chicken stock

3 Tbs. finely chopped parsley

In a medium bowl, stir together the shrimp, 1 tbs. olive oil, the lemon zest, red-pepper flakes, 1/2 tsp. salt, 1/4 tsp. 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 tsp. 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 the heat to low, cover, and cook until the orzo is al dente, about 12 minutes. ( I would taste it around 9 minutes)

Add the shrimp in a snug, even layer on top of the orzo, cover and cook until 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. Serves 4.

Note: I found 1/2 tsp. red pepper flakes a bit too spicy for our taste. And maybe 1 1/2 cups boiling stock rather than 2 is plenty; see what you think. I might toss in some grape tomatoes with the shrimp as well. Toasting the orzo is important; if you want to get it even a bit more toasty, add in the garlic during the last minute. Photo is half the recipe.