This buttery, garlicky shrimp scampi with orzo pasta makes a quick and easy delicious weeknight dinner that comes together in 20 minutes!
For more buttery lemon garlic pasta flavors, also check out this lemon garlic kale pasta with gruyere!
What’s in shrimp scampi with orzo?
Shrimp scampi with orzo is made with all the traditional shrimp scampi ingredients (shrimp, garlic, lemon juice, butter, herbs), plus orzo pasta. The unique, rice-like shape of orzo pasta works great in this dish because the buttery scampi sauce coats the orzo pasta perfectly. To get a piece of juicy shrimp in every bite make sure to cut the shrimp into bite-sized chunks.
How to make it:
See full ingredients & instructions in the recipe card below!
Even though this is not a one-pot meal, it’s still very fast and easy to make and requires little cleanup.
Step 1. Cook the orzo pasta.
Step 2. Heat butter and olive oil in a skillet.
Step 3. Add the shrimp and cook until pink.
Step 4. Stir in the remaining ingredients. Bring to a quick boil, then add the orzo pasta and serve immediately.
Recipe notes, tips and questions:
Butter adds its signature flavor to the sauce but pure butter would make it a little too rich. Olive oil adds both flavor and volume to the sauce while also lightening it up.
You can use any size shrimp for this recipe because you will be cutting the shrimp into bite-sized chunks.
Yes. If you add the garlic before the shrimp, you run the risk of burning it before the shrimp are done. Since garlic cooks very quickly (in less than a minute), it’s perfect to add it after the shrimp are cooked.
This dish is best fresh but, yes, you can store leftovers. Transfer them into an airtight container and keep in the fridge for up to 2 days. Reheat on the stovetop or in the microwave.
More delicious shrimp pasta recipes:
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Full Printable Recipe
Shrimp Scampi with Orzo Pasta
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus zester
- citrus juicer
- cast iron skillet
- rubber spatula or wooden spoon
- 4 ounces uncooked orzo pasta (that's a little bit less than ⅔ cup)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 ounces raw shrimp*, thawed, peeled, deveined and cut into bite-sized chunks
- 4 large garlic cloves, peeled and minced or pressed through a garlic press
- 2 ripe tomatoes, quartered, cored and diced
- 1 tablespoon lemon juice
- ¾ teaspoon lemon zest
- ¼ teaspoon salt
- ½ teaspoon finely ground white pepper
- 3 tablespoons finely chopped fresh oregano (you need about nine 6-inch sprigs with fully grown leaves or an equivalent amount for that)
- Bring a pot of water to a boil and cook the orzo pasta to desired doneness. While the pasta is cooking, make the sauce.
- Add butter and olive oil to a skillet and heat on low until the butter is melted.
- Turn the heat up to medium, add the shrimp and cook until pink and opaque (about 3 minutes).
- Stir in the garlic and continue to cook for 30 seconds, then turn the heat off.
- Stir in tomato, lemon juice, lemon zest, salt, white pepper and oregano.
- Turn the heat back on, bring the sauce to a quick boil, then turn the heat off, stir in the cooked orzo and serve immediately.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.