This easy shrimp scampi orzo is a one‑pot meal that pairs tender shrimp with orzo in a bright, buttery white wine sauce. It’s flavorful yet light and perfect for a quick weeknight dinner or a simple date‑night dish.
Why you’ll love it
Shrimp scampi is beloved for its simplicity: a few high‑quality ingredients that shine. This version keeps those classic elements—garlic, butter, lemon, and white wine—while adding orzo to make the meal more substantial. It feels elegant but is ready in about 30 minutes and cooks in one pot for easy cleanup. The naturally sweet shrimp complement the pasta and bright, buttery sauce beautifully.
What you’ll need
- Butter – the sauce base and for pan‑frying
- Shrimp – 31–40 count per pound (thawed, peeled, tails removed)
- Orzo – rice‑shaped pasta
- Garlic – minced for aroma
- Crushed red pepper flakes – optional, for heat
- Dry white wine – a wine you would drink, such as sauvignon blanc or pinot gris
- Chicken broth – adds savory depth
- Lemon juice – brightens and balances the sauce
- Fresh parsley – adds freshness and color
- Salt & pepper – to taste
- Freshly grated Parmesan – optional for serving
Helpful tips
- Frozen shrimp are often fresher than thawed fish‑counter shrimp—thaw and use as directed.
- One‑pot pasta results can vary with stovetops and cookware; watch the liquid level and adjust heat or add a splash of broth if the orzo absorbs too quickly.
How to make shrimp scampi with orzo
Overview—full ingredient amounts and step‑by‑step instructions are in the recipe card below.
Warm butter in a Dutch oven or large pot over medium‑high heat. Add shrimp and cook 2 minutes per side, until pink and opaque. Remove shrimp to a plate and leave the butter in the pot. Add orzo, garlic, and crushed red pepper flakes, then toast for about 2 minutes, stirring often.
Pour in the white wine and let it bubble briefly to reduce, about 30 seconds. Stir in the chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring occasionally, until the orzo is al dente (about 12 minutes). Return the shrimp to the pot with lemon juice and parsley. Remove from heat, cover for 2–3 minutes so the orzo finishes absorbing the liquid, then season with salt and pepper. Serve immediately with grated Parmesan if you like.
Substitutions and variations
- No white wine? Use chicken broth plus 1/2 teaspoon Dijon mustard to mimic acidity and depth.
- Orzo is a pasta—substituting rice will change the cooking method and liquid ratio, so follow a rice recipe if needed.
- For a shrimp scampi without pasta, try a simple skillet shrimp scampi recipe using the same flavors.
What to serve with shrimp scampi orzo
- Freshly grated Parmesan adds richness.
- A crisp Caesar or green salad complements the buttery pasta.
- Garlic bread or a crusty baguette is perfect for sopping up any remaining sauce.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat gently over low heat and add a splash of chicken broth if the orzo has absorbed too much liquid so the shrimp don’t overcook.
- Freezing is not recommended because it can affect the texture of the shrimp and pasta.
More easy orzo recipes
- Mediterranean Chicken Orzo
- Spicy Italian Sausage Orzo
- Ground Beef Orzo with Tomato Cream Sauce
- Italian Orzo Salad
- Creamy Lemon Chicken Orzo Soup
If you try this shrimp scampi orzo, please leave a star rating and review. I love reading feedback from readers.
Shrimp Scampi Orzo
Ingredients
- 3 tablespoons butter
- 1 pound uncooked shrimp (31–40 count), thawed & peeled, tails removed
- 1 cup uncooked orzo pasta
- 4–5 cloves garlic, minced
- 1/4–1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Salt & pepper, to taste
- Freshly grated Parmesan, optional
Instructions
- Heat butter in a Dutch oven or large pot over medium‑high heat. Add the shrimp and cook about 2 minutes per side, until pink and opaque. Transfer shrimp to a plate, leaving the butter in the pot.
- Add the orzo, garlic, and crushed red pepper to the pot. Toast, stirring often, for about 2 minutes.
- Pour in the wine and let it bubble for about 30 seconds to slightly reduce. Stir in the chicken broth and bring to a gentle boil. Reduce heat to maintain a steady simmer and cook uncovered for about 12 minutes, stirring occasionally so the orzo doesn’t stick. Adjust heat as needed.
- Stir the shrimp, lemon juice, and parsley into the pot. Remove from heat and cover for 2–3 minutes so the orzo finishes absorbing the liquid.
- Season with salt and pepper to taste and serve immediately with grated Parmesan if desired.
Notes
- If the orzo is absorbing liquid too quickly before it’s done, lower the heat and add a splash more chicken broth. If there’s excess liquid at the end, keep the pot covered a little longer so the orzo can soak it up.
- Use 1/4 teaspoon crushed red pepper for milder heat, 1/2 teaspoon for more kick.
Nutrition
Calories: 348 kcal | Carbs: 31 g | Protein: 29 g | Fat: 10 g
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