It’s been over a month since I’ve posted anything. I haven’t made my blog a priority and it shows. I don’t like it but other things are taking my time, including not worrying if I can’t do it all. Some days, it’s just good to chill, you know/
So, since it’s been several months since I shared a recipe, I thought this might be a good time. Getting this out doesn’t take a lot of brain power!! So here goes. Enjoy!!
We love shrimp at our house and this is a great way to enjoy it. Plus it only takes one pot so there’s not much to clean up. Orzo is also a great way to lighten it up, instead of serving the scampi over noodles.
The longest prep step is cleaning the shrimp. Otherwise, while it may look like a lot of ingredients, getting everything ready for cooking is pretty quick.
Skillet Shrimp Scampi with Orzo
Quick and easy one pot meal.
- 2 T. unsalted butter
- 2 T. extra virgin olive oil
- 4 cloves garlic minced
- 1/2 c. dry white wine or stock
- 1/2 t. black pepper
- 1/8 t. crushed red pepper
- 1 3/4 t. kosher salt
- 1 lb. large or extra large peeled, deveined raw shrip
- 2 c. water
- 1 c. uncooked orzo
- 4 c. baby spinach chopped
- 1 c. cherry tomatoes halved
- 1/2 c. fresh parsley chopped
- 1 lemon halved, divided
- Flaky sea salt
Cook butter and oil in a large skillet, or saute pan, over medium-high heat, swirling occasionally until butter melts.
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Add wine, black pepper, crushed red pepper, and 1/2 t. of the kosher salt.
Bring to a simmer over medium-high heat.
Simmer, undisturbed, until wine reduces by half, about 2 minutes.
Add shrimp; cook, stirring occasionally, until shrimp just turn pink, 2-4 minutes, depending on their size.
Using a slotted spoon, transfer shrimp to a plate. Tent with foil to keep warm.
Add water to remaining mixture in skillet; bring to a simmer over medium-high.
Stir in orzo and 1 t. of the kosher salt.
Cover and simmer over medium-low until orzo is just tender and most of the liquid is absorbed, 12-15 minutes, stirring once or twice.
Fold in spinach after about 9 minutes of cook time and add more water if skillet looks dry.
Add shrimp, tomatoes and remaining 1/4 t. kosher salt to skillet; cook stirring occasionally for 2 minutes.
Stir in parsley and squeeze juice from one lemon half.
Gently toss to combine and remove from heat.
If you like, sprinkle the mixture with flaky sea salt and crushed red pepper, drizzle with olive oil and serve with lemon wedges.
Recipe from October 2022 People magazine, Melissa Clark.