Creamy Orzo Shrimp Scampi is a one-pan meal that really takes dinner to the next level! Fresh shrimp are sautéd until golden brown, and then folded into a decadently creamy orzo pasta infused with all the original shrimp scampi flavors: lemon, garlic, white wine and fresh parsley! Get dinner on the table in under an hour and with only one pan – now that’s my kind of meal!
- 2 tablespoons butter
- 16 oz raw shrimp, peeled and de-veined
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped garlic
- 16 oz orzo pasta
- 1 cup dry white wine
- Juice of 1/2 a lemon
- 32 oz chicken stock
- 1 cup heavy cream
- 1/3 cup chopped fresh parsley
- Heat the butter over medium heat in a large skillet. Season the shrimp with the salt and pepper and add into the skillet. Sear the shrimp on one side until perfectly pink and seared, about a few minutes, before flipping them over and repeating on the second side. The shrimp will cook faster on the second side, so they may require less cooking time. Transfer the shrimp to a plate for later use.
- Add the garlic into the butter skillet and lightly sauté. Add in the orzo pasta and toss to coat with the butter and garlic, allowing to toast slightly. Deglaze the pan with the white wine and lemon juice. Reduce the heat to low.
- Working with 1 cup of chicken stock at a time, add the chicken stock to the orzo and allow to simmer until the pasta has soaked up the chicken stock, stirring occasionally to keep the orzo from sticking to the bottom of the pan. Repeat this process until all the chicken stock has been used and the pasta is cooked through, about 20 minutes.
- Stir in the heavy cream and fresh parsley and turn off the heat. Gently stir the shrimp back in. Season to taste with additional salt and pepper if needed. Garnish with additional lemon wedges and fresh parsley if desired. Enjoy!
- You can use fresh shrimp or frozen, raw shrimp that has been defrosted -which is what I usually do because it’s easier for me to keep some shrimp in the freezer. Still turns out great!
- Orzo pasta can be subbed for other small pastas or even risotto rice.
- I like to use Sauvignon Blanc for my white wine of choice in this recipe.