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This One Pan Shrimp Scampi with Orzo is the kind of weeknight dinner that tastes restaurant-worthy but comes together in under 30 minutes. It’s garlicky, buttery, lemony, and packed with tender shrimp, wilted spinach, and perfectly creamy orzo — all made in one skillet.
Try our Creamy Chicken Pot Pie Orzo or Honey Garlic Shrimp, Sausage, and Broccoli next!
Why You’ll Love It
This isn’t your average shrimp scampi — the orzo soaks up all that garlicky, buttery sauce, making it rich and comforting without being heavy.
- One pan = easy cleanup. Everything cooks in one skillet for quick prep and minimal mess.
- Restaurant flavor at home. White wine, garlic, and lemon bring classic scampi vibes.
- Fast & foolproof. It’s ready in 25 minutes and always turns out delicious.
Helpful Tips
- Toast the orzo before adding liquid for a richer flavor.
- Don’t overcook the shrimp. They only need a few minutes — pink and opaque means done!
- Use freshly grated Pecorino Romano or Parmesan for the best melt.
- Make it lighter: Swap butter for olive oil and add extra spinach or cherry tomatoes.
You’ll need
How to Make Shrimp Scampi with Orzo
- Marinate the shrimp with olive oil, garlic, red pepper flakes, salt, and pepper.
- Toast the orzo in butter, olive oil, and herbs until golden.
- Add wine and stock, then simmer until the orzo is tender and creamy.
- Stir in spinach, top with shrimp, and cook until the shrimp turn pink.
- Finish with lemon juice, Pecorino Romano, and parsley. Serve warm.
Variations
- Swap spinach for kale or arugula for a peppery twist.
- Add a splash of cream for a richer scampi sauce.
- Stir in cherry tomatoes for color and sweetness.
- Use Parmesan if you don’t have Pecorino Romano.
Leftovers & Storage
Store leftovers in an airtight container for up to 3 days. It’s best fresh, but leftovers make a great quick lunch!
❓FAQs
Yes! You can use small pasta shapes like ditalini or acini di pepe. Just adjust the cooking time slightly until tender.
Use a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with wine, replace it with extra stock and a splash of lemon juice.
Shrimp cook fast — just 2–4 minutes until pink and opaque. Remove the skillet from heat as soon as they’re done to keep them juicy.
It’s best served fresh, but you can prep ingredients ahead. Cooked leftovers keep for up to 3 days.
This dish is complete on its own but pairs perfectly with garlic bread, roasted asparagus, or a light salad.
⭐ Did you make this One Pan Shrimp Scampi with Orzo?
Leave a ⭐️ rating and a comment below — we love hearing what you think and how you served it!
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Shrimp Scampi with Orzo
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon red pepper flakes, adjust to taste
- ½ teaspoon kosher salt, use less if your stock is salted
- Freshly ground black pepper, to taste
- 8 garlic cloves, minced, divided
- 2 tablespoons unsalted butter
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 cup orzo pasta
- ⅓ cup dry white wine
- 1½ cups hot chicken stock
- 1 bag, about 3–4 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Pecorino Romano, plus more for serving
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the Shrimp: In a bowl, mix shrimp with 1 tablespoon olive oil, red pepper flakes, salt, black pepper, and half the garlic. Toss and set aside for up to 1 hour.
- Toast the Orzo: In a large skillet, heat the butter and remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic, oregano, and thyme; cook 30 seconds. Stir in orzo and toast for 2 minutes until lightly golden.
- Cook the Orzo: Pour in white wine and stir until absorbed. Add 1½ cups hot stock, cover, and simmer on low for 9–12 minutes, stirring occasionally, until orzo is tender and creamy.
- Add Spinach & Shrimp: Stir in baby spinach until wilted. Arrange shrimp on top in a single layer, cover, and cook 2–4 minutes, until pink and opaque. Remove from heat and let rest 2 minutes.
- Finish & Serve: Stir in lemon juice, Pecorino Romano, and parsley. Season to taste and serve warm with extra cheese or herbs.
Notes
- Shrimp: Use large, raw shrimp for the best flavor. Cook just until pink — overcooking makes them rubbery.
- Orzo: Toasting it first adds a nutty depth. If it thickens too much, stir in a splash of warm stock before serving.
- Wine substitute: Use extra broth plus a squeeze of lemon juice if you’d rather skip the wine.
- Spinach: Add it just before the shrimp so it stays bright green and tender.
- Cheese: Freshly grated Pecorino Romano or Parmesan gives the best texture and flavor.
- Storage: Refrigerate leftovers for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this tonight and it was delicious!! Thank you.
Thank you so much, Nancy! 😊 I’m so happy to hear you enjoyed it!
My husband loved this recipe.
Hey Jinx! That’s fantastic to hear! 😊 So glad your husband enjoyed it. Thanks for trying the recipe and sharing your feedback.
Restaurant quality! I made this for date night and my wife was seriously impressed. The lemon and garlic flavors are spot on, and the orzo soaks up all that buttery goodness. Took me maybe 30 minutes total. Will definitely make again.
Mike, that’s so awesome! Date night win! Love that you nailed it on the first try. Thanks for sharing!
This is going into my regular dinner rotation! I was nervous about overcooking the shrimp but following the instructions worked perfectly – they came out tender and juicy. The garlic butter sauce with the orzo is just chef’s kiss.
Jessica, so happy the shrimp turned out perfectly for you. Thanks for giving it a try!
Restaurant-quality meal! The shrimp were perfectly cooked, and the lemony orzo soaked up all that garlicky goodness. Quick and impressive!
Thanks, Ben! 😄 So glad it turned out perfectly. I love that combo of lemon, garlic, and orzo too — easy but so satisfying!
So easy and so good! The orzo soaked up all the buttery garlic sauce, and the shrimp cooked perfectly. Dinner win!
Thank you, Brenda! 😄 That buttery garlic orzo is addicting, right? So glad you loved it!
This was elegant but easy. The lemony garlic flavor paired perfectly with the orzo. Felt like a restaurant meal at home.
Nathan, I love hearing that! Simple ingredients can really shine when combined right.
Cooking the shrimp just until pink keeps them tender and juicy. A great recipe. Thanks!
Perfect tip, Natalie! Shrimp cook fast, and timing really matters.