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.
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