Shrimp Scampi Orzo (Print Version)
# Ingredients:
→ Essentials
01 -
1/3 cup dry orzo pasta
02 -
1 cup minced shallots
03 -
1 lb large shrimp, cleaned and shelled
04 -
5 thin slices of garlic cloves
05 -
1 lemon, zest and juice separated
06 -
2 tablespoons olive oil, split for use
07 -
4 tablespoons divided butter
08 -
A dash of crushed red chili flakes
09 -
1/3 cup dry white wine (or swap with broth, adding a splash of white vinegar)
→ Herbs and Flavors
10 -
Kosher salt to taste
11 -
1/4 cup freshly chopped parsley
12 -
Freshly ground black pepper, as needed
13 -
2 tablespoons fresh chives, chopped
# Instructions:
01 -
Mix the shrimp with some olive oil, zest of the lemon, a pinch of salt, ground pepper, and garlic.
02 -
Heat butter until it sizzles, then cook the shrimp until they turn pink—about 3 minutes—then set them aside.
03 -
In a mix of butter and olive oil, fry shallots alongside garlic and red chili. Stir in orzo to toast briefly, then pour wine to reduce for flavor.
04 -
Gradually add water while cooking the orzo, stirring often for about 12 minutes, until tender and water is gone.
05 -
Add shrimp back to the orzo with half the herbs. Top with more herbs, lemon juice, olive oil, and a little extra pepper before serving.
# Notes:
01 -
Lasts in the fridge for up to 3 days
02 -
Pour a little liquid to moisten orzo when reheating
03 -
Squeeze fresh lemon juice on leftovers after warming up