Shrimp Scampi With Orzo Recipe (2024)

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.

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.

This was simple and foolproof — the shrimp cooks perfectly with almost no attention. I toasted the orzo to a deep brown and used lots of parsley at the end, and ended up with something slightly nutty and herbal. Will cook again regularly.

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

12 minutes for orzo is too long. I used a small orchetta and some feta it was fabulous. Some sliced tomatoes on the side with red wine and crusty bread

Wonderful recipe. The orzo actually took longer to cook (14+ minutes) to al dente. Used store-bought seafood stock. Was I supposed to boil the stock before adding it? The recipe offers a choice of boiling water or stock--wasn't sure if "boiling" was modifying all the nouns or just water (oh, the dangers of a liberal arts education!). This recipe will become one of my standard shrimp rotations.

I found simply placing the marinated shrimp on top of the orzo to steam left a slight raw garlic taste, will try again, lightly sauteing (but not fully cooking) the marinated shrimp in the butter and olive oil first to avoid raw garlic taste, removing shrimp, proceeding with the orzo, then finishing by steaming shrimp on orzo at the end. Agree on reducing the amount of liquid to 1-1/2 cups stock. I made quick shrimp stock from the shells removed from shrimp. Nice, light, flavorful dish.

Wow, surprisingly good! Doubled the garlic, and halved the zest, which I felt gave it a dessert-y feel (definitely personal preference). Tossed the toasted orzo with some oregano and thyme, and some fragrant peppercorns. I added a tiny amount of Pecorino Romano at the end as well as chives in lieu of parsley. Hugely successful in the household, will make again... perhaps with a bit of anchovy paste or pine nuts. Perfect for riffing!

Love using orchetta.... little pockets collect juicy oil. I also use cherry multi color tomatoes when the orchetta is cooked and drop the shrimp and tomatoes at the same time and don’t cook more than 2minutes. Colorful and tasty

Excellent flavor and nice presentation. Substituted Israeli pearl couscous for orzo and cooked a little longer. Used homemade clam broth (one cup), quick broth made from shrimp shells (second cup of liquid). Made a huge difference using flavorful seafood broth. Served in large bowls. Two of us ate entire four serving portion.

I made this recipe exactly as described and found there was way too much liquid resulting in me having to cook the orzo to death in order to not have a soup. I would also suggest less red pepper flakes as this was incredibly spicy.

I added a couple of tablespoons of tomato purée to the broth, and cut down the broth to 1.5 cups as suggested here. A large handful of halved cherry tomatoes in the pan with the orzo as it cooked. More garlic than called for. A delicious, deep flavour. Handfuls of rocket and parsley on the finished dish (which was quite wet—like a runny risotto). Green beans on the side. It tasted of summer and the Mediterranean, and even my fussiest daughter liked it. It was lovely, and I will make again

Didn’t have orzo, made with linguine. Used quick stock made from shrimp shells and tails. Diners were delayed, so at halfway point of cooking pasta, had to take it off heat, cover it, and let it sit for 20 minutes in pan before resuming cooking and adding shrimp. This resulted in pasta that had wonderfully absorbed the garlic and stock flavors but was just al dente. Huge hit. Will make it that way again.

Have now prepared again. I tweeked a tiny bit. This time I used seafood broth for cooking liquid. Originally I , too, found the finished product too soupy. Therefore, before adding lemon and parsley and finishing s & p, I removed cover and increased the flame for about a minute to quickly reduce the liquid. I worried this would overlook the shrimp, but at all a problem. The flavors concentrated, and the final dish was savory and wonderful. A dish for 4 barely made it through supper (we are 2!)

Tofu cubed. Marinate in a little oil, lemon, and garlic. Then pan fry until browned on all sides. Toss into the scampi after the rest has cooked.

Made as printed, though halved for the two of us. My wife turned to me after the first bite and said, "This goes in the starred directory. Deelish!"

2 pounds shrimp, double olive oil in shrimp. 6 garlic cloves. Use 1cup orzo, but add an extra 1/2 cup chicken broth. Delish!

Use shell on shrimp and make a seafood stock with those.

Good!

A new family favorite. Best way to have pasta night—quick, one pot and delicious. Switch out the shrimp for various leftovers and it’s always a winner!

Delicious but it was pretty soupy, next time I’ll reduce the broth by 1/2 cup.

Made this with 3/4 lb of shrimp and a side of oven roasted tomatoes and shallots from L Hecuk’s Oven roasted tomatoes and fish from this website. Used all 2 c of chicken broth and left the lid off for much of the cook time. Came out perfectly delicious. 2 of us ate it all.

Def make 1.5 or 2x recipe

This has become my "go to" recipe. I add halved cherry tomatoes to cook down as well as blanched broccoli near the end.

delish! used gluten free orzo and I feel like it was a little slower to absorb the liquid, but it all worked out and was great the next day too, very flavorful.

I add halved cherry tomatoes and a handful of frozen peas halfway through the 12 minute simmer in Step 2. Delicious!

I also added a couple of thinly sliced chicken breasts when the Orzo was half way done. Gave it a stir prior to adding shrimp in a single layer and they were cooked perfectly.

Good! We rated this an 8 out of 10. Made this gluten free by using rice instead of Orzo. I do wish there were side suggestions.

Add peas

I made this as instructed and should have reduced the amount of liquid as others suggested. I just left the lid off for a few extra minutes to get rid of some of the water before adding the shrimp. I also threw in a lb of steamed broccoli to the dish and overall this dish was absolutely delicious. It was light and fresh with the lemon. I used the amount of red pepper flakes in the recipe and I think the spice was perfect because some of the red pepper flakes were left behind in the marinade.