This Shrimp Scampi Orzo is the kind of dish I make when I want something fast, elegant, and utterly satisfying. I first came across the idea of cooking shrimp in a lemony garlic butter and finishing it with orzo one spring when I wanted something lighter than pasta but more substantial than a salad. The combination of tender, opaque shrimp with buttery, wine-scented orzo felt like the perfect bridge between weeknight ease and a small celebration. It became an instant favorite in my household: my partner declared it worthy of company dinners, and on busy nights our kids managed to eat more vegetables when served alongside a bright citrusy shrimp bowl.

What makes this preparation special is the layering of flavors and quick technique: the shrimp are briefly marinated with lemon zest and garlic for instant aromatic lift, seared just until opaque to keep them juicy, and then folded back into an orzo cooked in a shallow pan so each grain picks up that glossy, savory sauce. The texture contrasts — slightly firm orzo and snappy shrimp — are where the dish really sings. It’s flexible too: you can swap the white wine for broth, make it dairy-free with olive oil instead of butter, or double the herbs for an herbaceous finish. Every time I make it I notice small improvements, like toasting the orzo for extra nuttiness or finishing with a delicate drizzle of olive oil for sheen.

Ingredients

• 1 lb. large shrimp, peeled and deveined: Look for fresh or thawed frozen shrimp, 21/25 or 16/20 count work well. Larger shrimp hold up during searing and stay juicy. If buying frozen, thaw under cold running water and pat dry.
• 2 Tbsp. extra-virgin olive oil, divided: Use a fruity extra-virgin for finishing and a mild one for cooking if you have both. Olive oil balances the butter and keeps the sauce glossy.
• 1 lemon, divided: Zest before juicing. The zest adds intense citrus fragrance while the juice brightens the finished dish.
• 5 garlic cloves, thinly sliced: Slicing garlic gives delicate, slightly roasted ribbons in the pan; crushing will produce a different, sharper profile.
• Kosher salt and freshly ground black pepper: Kosher salt seasons evenly; always taste and adjust at the end.
• 4 Tbsp. butter, divided: For richness and mouthfeel. Use European-style butter for a slightly deeper flavor if available.
• 1/3 cup minced shallots: Shallots give a sweet, oniony base without overpowering garlic and lemon.
• Pinch of crushed red pepper flakes: Adds warmth — adjust to taste or omit for no heat.
• 1/3 cup dry white wine (or broth + splash of white wine vinegar): Wine adds acidity and depth; a dry Sauvignon Blanc or Pinot Grigio works well. Substitute low-sodium chicken or vegetable broth plus 1 tsp white wine vinegar if you prefer no wine.
• 1 cup dry orzo pasta: Choose a high-quality semolina orzo for bite; toasting before simmering deepens the flavor.
• 1/4 cup chopped fresh parsley: Adds color and fresh herb lift; curly or flat-leaf both fine.
• 2 Tbsp. chopped fresh chives: Mild oniony finish — garnish liberally for fragrance.

Instructions

Marinate the shrimp: Place the shrimp in a medium bowl and toss with 1 Tbsp. olive oil, the zest of 1 lemon, 2 thinly sliced garlic cloves, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Let this rest for 5 to 10 minutes while you prep other ingredients so the aromatics begin to infuse the shrimp without breaking down the flesh. Sear the shrimp: Heat 2 Tbsp. butter in a large skillet over medium heat. Once melted and foaming, add the shrimp in a single layer, leaving a little space so they sear rather than steam. Cook until opaque and just curled, about 1½ to 2 minutes per side (roughly 3 minutes total). Avoid overcooking; remove to a clean bowl when done. Sauté aromatics and toast orzo: To the same pan add the remaining 1 Tbsp. olive oil and 2 Tbsp. butter, then stir in the minced shallots, the pinch of crushed red pepper flakes, and the remaining 3 sliced garlic cloves. Sauté over medium heat until fragrant and the shallots are translucent, about 2 to 3 minutes. Add the orzo and stir frequently, allowing the grains to toast and pick up color for 1 to 2 minutes — you should notice a nutty aroma. Deglaze and season: Pour in 1/3 cup dry white wine (or the broth + vinegar substitute) and simmer for about 2 minutes to let the alcohol or volatile acids evaporate and to concentrate flavor. Season with 1/2 tsp kosher salt and several grinds of black pepper. Scrape any browned bits from the pan; they add flavor to the base. Simmer the orzo: Add 2 3/4 cups of water and bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 10 to 14 minutes depending on your stovetop. If it dries before the orzo is tender, add a couple tablespoons of water at a time until done. Finish and garnish: Stir the seared shrimp back into the pan along with half of the chopped parsley and chives. Squeeze the reserved lemon juice over the top, add a small drizzle of olive oil, and season with a final grind of black pepper. Taste and adjust salt, acidity, or heat as needed. Serve immediately, garnished with the remaining herbs.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat with a tablespoon of water or broth to loosen the sauce, or microwave in 30-second increments stirring between each cycle. Avoid reheating at very high heat to prevent the shrimp from becoming rubbery. For meal-prep, cook the orzo, cool quickly, and store separately from shrimp; combine and reheat just before serving to preserve texture.

Ingredient Substitutions

If you don’t have wine, use low-sodium chicken or vegetable broth plus 1 teaspoon white wine vinegar per 1/3 cup wine to replicate acidity. For a dairy-free version, replace the butter with extra-virgin olive oil and finish with an additional drizzle of olive oil for silkiness. Swap orzo for small pasta shapes like acini di pepe or tiny shells; cooking times will vary slightly so monitor doneness. To make it heartier, stir in a cup of baby spinach or a handful of halved cherry tomatoes in the last 2 minutes of cooking.

Serving Suggestions

Serve bowls of shrimp scampi orzo with a crisp green salad, roasted asparagus, or lemon-garlic broccoli. Garnish with extra parsley and chives and offer lemon wedges on the side. For a special occasion, add a shaved Pecorino or Parmesan for a salty finish. Present in shallow bowls so the buttery sauce pools nicely around the orzo, and top with a final grind of black pepper for contrast.

Cultural Background

Scampi traditionally refers to langoustines in Italian cuisine but in many American adaptations the term describes shrimp cooked in garlic, butter, and lemon. This version blends that classic garlic-butter sauce with orzo — a small rice-shaped pasta associated with Greek and Italian home cooking — producing a hybrid that nods to Mediterranean flavors while keeping the comforting familiarity of a one-pan meal.

Seasonal Adaptations

In spring and summer, bulk up the dish with fresh peas or halved cherry tomatoes for brightness. In fall and winter, swap in roasted mushrooms or wilted kale for an earthier profile and finish with a sprinkle of toasted pine nuts for warmth. For holiday entertaining, increase the quantity, present in a shallow serving dish, and garnish with microgreens for an elevated look.

Meal Prep Tips

For efficient meal prep, cook the orzo a day ahead and cool it quickly on a tray to avoid clumping; store in a sealed container with a drizzle of olive oil. Keep shrimp marinated (uncooked) in the fridge for up to 24 hours and sear right before serving. Pack components separately if taking to work: reheat orzo and add freshly cooked shrimp and herbs to retain the best texture and flavor.

When you make this, remember that small adjustments — a few extra herbs, a touch more lemon, or a different heat level — can personalize it. Share it with friends, and let them add their preferred garnishes. Cooking should be joyful and this recipe is one I hope becomes a favorite in your rotation as it did in mine.