Shrimp Scampi with Orzo

This One Pan Shrimp Scampi with Orzo is a quick, flavorful dinner made in just one skillet. Juicy shrimp, orzo, garlic, lemon, and spinach come together in a light, buttery sauce for the perfect weeknight meal!

Prep Time10

Cook Time25

Total Time35

Course: Orzo recipes, Shrimp recipes

Cuisine: Italian/American

Keyword: shrimp and orzo, shrimp scampi with orzo

Servings:

Author: Tatiana

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