This Shrimp Scampi with Orzo has been a weekday hero in my kitchen for years. I first put these flavors together on a rainy spring evening when I wanted something faster than a pasta dinner but with all the same bright, lemony, buttery charm. The combination of plump shrimp, toasted orzo, and a splash of white wine produces a comforting yet refined plate that always feels a little celebratory. My partner calls it “restaurant-level” comfort, and our guests rarely leave a crumb behind.

What makes this version special is the toasting step for the orzo and the short marinade on the shrimp. Toasting builds a subtle nutty backbone that keeps the dish from tasting flat, while the quick lemon-olive oil marinade seasons the shrimp without making them rubbery. The texture play — slightly al dente orzo, juicy shrimp, and bright pops of peas — is part of why this recipe became a favorite; it’s effortless, fast, and packed with flavor. I discovered it while experimenting with pantry staples and now reach for this combination when I want something quick but memorable.

Ingredients

• Shrimp (1/2 pound): Use medium peeled and deveined shrimp, wild-caught if possible for extra flavor and a firmer texture. Pat dry before marinating so the marinade clings and the shrimp sear evenly.
• Olive oil (2 tablespoons total): Extra-virgin for the marinade and cooking; brands like California Olive Ranch or Colavita give a clean fruity note without bitterness.
• Lemon (zest + juice): One lemon yields the zest teaspoon and juice teaspoon needed for the marinade; fresh lemon brings bright acidity that canned juice can't match.
• Red pepper flakes (pinch): Adds a gentle background warmth—adjust to taste. Use crushed red pepper from a jar or grind fresh flakes.
• Dried parsley (1/2 teaspoon) and fresh parsley (1/2 tablespoon): Dried parsley in the marinade layers herb flavor; finish with chopped fresh parsley for color and freshness.
• Butter (1 tablespoon): Adds silkiness to the base; unsalted allows you to control seasoning. Substitute with extra olive oil if dairy-free.
• Orzo (3/4 cup): Toasted briefly to develop nuttiness; use a quality brand like Barilla or DeLallo for consistent texture.
• Onion (1/2 cup finely diced): Sweet or yellow onion provides a lightly caramelized base; chop finely so it softens quickly.
• Garlic (1 large clove): Mince finely and add near the end of toasting to avoid bitterness and to retain aromatic punch.
• White wine (1/4 cup): A dry white such as Sauvignon Blanc or Pinot Grigio. Use low-sodium chicken broth instead if omitting alcohol.
• Low-sodium chicken broth (1 1/4 cups): The cooking liquid for the orzo; low-sodium lets you manage final seasoning.
• Frozen peas (1/2 cup, defrosted): Adds color, sweetness, and a tender bite. Thaw under warm water or at room temperature if short on time.
• Seasoning: 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusted at the end.
• Garnish: 2 lemon slices and extra parsley for serving.

Instructions

Marinate the shrimp: In a small bowl combine 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 teaspoon lemon juice, a pinch of red pepper flakes, and 1/2 teaspoon dried parsley. Add 1/2 pound peeled and deveined shrimp and toss to coat. Let sit 15 to 20 minutes while you prep other ingredients; this quick marinade adds brightness without breaking down the shrimp. Toast the orzo: Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium pot over medium-high heat. Add 3/4 cup orzo and 1/2 cup finely diced onion. Stir and cook, stirring frequently, until the onion is translucent and the orzo develops a pale golden color, about 4 to 5 minutes. Toasting deepens flavor and helps the pasta hold its shape during the quick simmer. Add garlic and deglaze: Stir in 1 large minced garlic clove and cook until fragrant, about 30 seconds—avoid browning the garlic. Pour in 1/4 cup dry white wine and stir, scraping any fond from the bottom. Allow the wine to reduce until mostly evaporated; this concentrates flavor and lifts browned bits into the sauce. Simmer the orzo: Pour in 1 1/4 cups low-sodium chicken broth, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and bring to a gentle boil. Reduce heat to a simmer and cook, stirring frequently, until the orzo is tender but still slightly firm to the bite, about 8 to 10 minutes. Stirring prevents sticking and helps the orzo release starch for a silky finish. Finish with peas and shrimp: Add 1/2 cup defrosted peas and the marinated shrimp with any remaining marinade to the pot. Cover and cook, stirring occasionally, until the shrimp are opaque and pink, about 3 to 4 minutes. Avoid overcooking; shrimp cook quickly and will become tough if left too long. Serve and garnish: Divide the orzo and shrimp between two plates, sprinkle with 1/2 tablespoon chopped fresh parsley, and garnish with two lemon slices. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of chicken broth or water to loosen the pasta and prevent drying; add cooked shrimp toward the end to warm through without overcooking. If you plan to freeze, separate orzo from shrimp: freeze cooked orzo in a freezer-safe container for up to 3 months, thaw overnight in the fridge, then add freshly cooked shrimp when reheating.

Ingredient Substitutions

For a dairy-free version, omit the butter and use an extra tablespoon of olive oil. To make it gluten-free, substitute orzo with gluten-free small pasta or use pearl couscous made from gluten-free ingredients, but expect a slight change in texture. Replace chicken broth with vegetable broth to make it pescatarian, and swap white wine for an equal amount of chicken or vegetable broth if you prefer no alcohol. For lower sodium, choose unsalted butter and low-sodium broth and adjust salt at the end.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil, or roasted asparagus for spring. A crusty baguette or garlic toast soaks up the remaining pan juices nicely. For a richer menu, pair with sautéed mushrooms or a light white wine like Pinot Grigio. Garnish with extra parsley, a drizzle of olive oil, and lemon wedges for guests to squeeze over their plates.

Cultural Background

This dish is an Italian-American take on classic scampi flavors: garlic, butter, lemon, and shrimp. Orzo, a rice-shaped pasta popular in Mediterranean cuisine, is used here as a quick-cooking base that carries the sauce beautifully. While traditional Italian scampi is often served over linguine or with bread, orzo offers a quicker, one-pot approach that retains those signature bright and buttery notes.

Seasonal Adaptations

In spring, increase the peas and add blanched asparagus tips. In summer, finish with fresh tomatoes and basil instead of parsley. For autumn or winter, stir in roasted root vegetables or swap peas for sautéed spinach to make it heartier. These seasonal tweaks keep the dish feeling fresh year-round while using peak produce.

Meal Prep Tips

Cook the orzo ahead and store in the fridge without shrimp; when ready to eat, reheat the orzo with a splash of broth, quickly cook the marinated shrimp in a hot skillet for 2 to 3 minutes per side, and combine. This keeps shrimp tender and shortens final assembly time. Use shallow, airtight containers for even cooling and quick reheating.

Ultimately this Shrimp Scampi with Orzo blends speed, flavor, and comfort. It’s easy to scale for more people and flexible enough to suit dietary swaps, making it a reliable weeknight favorite and an impressive option for guests. Give it a try and make it your own with seasonal produce and the herbs you love.