Shrimp Scampi With Orzo

By Ali Slagle

Updated September 30, 2026

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
25 minutes
Rating
5(23,334)
Comments
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The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

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Ingredients

Yield:4 servings

  • 1 pound large shrimp, peeled and deveined

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

  • ½ teaspoon red-pepper flakes

  • Kosher salt (such as Diamond Crystal) 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 201 milligrams cholesterol; 403 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 713 milligrams sodium; 30 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ 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.)

  2. Step 2

    Add butter, remaining olive oil and remaining garlic 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 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 water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

  3. Step 3

    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.

  4. Step 4

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

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Ratings

5 out of 5
23,334 user ratings
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Comments

Andrew

Easy, very good. IMPORTANT CHANGES: use 1/4 t hot pepper flakes, 1/2 the salt, use 1 1/2 c liquid and taste the orzo after 9 minutes.

Bellaverdi

Tasty, tasty. I did use Jessica’s suggestion to toast the orzo longer, to a light brown color. Because of that I delayed adding the garlic to avoid burning. Will cook this again.

Dave

I found 2 cups of water left my shrimp swimming. Next time I’ll use 1 1/2.

Paul

Adding 6 to 10 oz of finely chopped spinach is very nice. Wilt the spinach, squeeze out as much excess moisture as you can, then chop as finely as possible. Turn up heat and stir into the orzo just before adding the shrimp.

Nat

If delicate steamed shrimp with hardly any flavor is what you’re into, this meets the mark! Scampi is a misnomer as this has none of its buttery richness due to the diluted preparation.

Jenny from Jersey

I am always grateful for the comments! I reduced the broth/water by half based on the comments and I also substituted stelline for the orzo ( had the stelline, didn’t have orzo) Kept the same amount of wine and adjusted the cooking time for the smaller Stelline. It was excellent! Thank you fabulous Ali Slagle and thank you Dear NYT Readers!

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