Take your dinner alfresco with this light and bright Shrimp Scampi with Orzo infused with fresh lemony goodness.
Shrimp Scampi with Orzo
Makes 2 servings
Ingredients
- ½ pound peeled and deveined medium fresh shrimp (tails removed)
- 1 tablespoon olive oil
- 2 teaspoons lemon zest, divided
- ⅛ teaspoon crushed red pepper
- 2 tablespoons unsalted butter, divided
- ½ cup minced onion
- 1 teaspoon thinly sliced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- ½ cup white wine
- ¾ cup orzo
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese and lemon wedges, to serve
Instructions
- In a medium bowl, gently stir together shrimp, olive oil, 1 teaspoon lemon zest, and red pepper; cover and let stand at room temperature for 15 to 20 minutes.
- In a 10-inch cast-iron skillet, melt 1 tablespoon butter over medium heat. Add onion, garlic, salt, and black pepper. Cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Stir in broth and wine; bring to a boil. Stir in pasta; cook, stirring occasionally, for 5 minutes. Reduce heat, and simmer and cook until pasta is al dente, about 7 minutes.
- Stir in shrimp mixture and capers. Cook, stirring occasionally, until shrimp are pink and firm, about 5 minutes. Stir in remaining 1 tablespoon butter; sprinkle with parsley and remaining 1 teaspoon lemon zest. Serve immediately with Parmesan and lemon.