Pro-Tips

Swap out chicken stock with water for a milder flavor, or add some extra water/stock to the sauce for a more soupy scampi (shown above), especially if you’re looking to dip fresh bread in it too!

Frozen shrimp work perfectly fine for this recipe.

I didn't have any dry white wine or unsalted butter the first time I made this, but using boxed Pinot Grigio and salted butter still made a delicious scampi!

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Shrimp Scampi with Orzo

BY EMILY FREBOWITZ

ADAPTED FROM ALI STAGLE - NYT COOKING

 

This warm & cozy shrimp scampi is the ultimate garlic-lovers comfort food. The first time I ever made it I had the thought: this would be SO good in a mug. The second time I made it, we confirmed it to be true. Scoop this scampi into your favorite mug for a late night snack in front of the TV, or pour it into your favorite dish for the staple piece in your dinner spread – or serve any way in-between!

YIELD – 4 servings

TIME – 25 minutes

Ingredients

1 pound large shrimp, peeled & deveined

3 tablespoons extra-virgin olive oil

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

1/2 teaspoon red-pepper flakes

kosher salt & black pepper

4 to 10 garlic cloves (depending on how much you love garlic!)

2 tablespoons unsalted butter

1 cup orzo

1/3 cup dry white wine

2 cups boiling chicken stock

3 tablespoons finely chopped parsley

Preparation

Step 1 - Marinate the shrimp

In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

Step 2 - Cook the orzo

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 1/2 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 boiled chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

Step 3 - Add and cook the shrimp

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.

Step 4 - Prepare to serve

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