The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Ingredients
Yield:4 servings
1pound large shrimp, peeled and deveined
3tablespoons extra-virgin olive oil
1tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
½teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal) and black pepper
4garlic cloves, minced
2tablespoons unsalted butter
1cup orzo
⅓cup dry white wine
2cups boiling water, seafood stock or chicken stock
