variation on a classic

With spending so much time at home and cooking, and a blog to write, I’m constantly looking for new recipes. Recently in my NYT Cooking feed a recipe for shrimp scampi appeared. I had to check my recipe index to make sure it wasn’t a repeat, but low and behold this recipe by Ali Slagle called Shrimp Scampi with Orzo was new to me and it’s another one pot meal.

These recipe developers are quite creative, I can’t believe how many recipes are now available that only need one pot |pan |skillet. 

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This recipe feeds four and can be prepared in 25 minutes. I reduced the shrimp by half, but not the remaining ingredients, after all its pasta! For the recipe you will need, shrimp, extra-virgin olive oil, lemon zest and juice, red pepper flakes, black pepper, salt, garlic, orzo, dry white wine, water (or seafood or chicken stock) and parsley. The shrimp get tossed in a bowl with some of the olive oil, lemon zest, red pepper flakes, salt, pepper and part of the garlic. This step can be done an hour ahead.

In the next step, the remaining garlic and orzo is toasted in a butter/olive oil combination. Once that is done, wine is add to the pan. After the wine is absorbed, the water (or stock) is stirred in and cooked until the orzo is al dente. Once the pasta is done, the shrimp are added to the pan for 2-4 minutes. When done, remove from heat and let it rest covered for 2 minutes. To serve, sprinkle over chopped parsley, a squeeze of lemon and adjust seasonings! Viola, done and tasty too!
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I did heed one cook’s suggestion and used 1-1/2 cups of liquid as I didn’t want a watery sauce. Another cook made a stock using the shrimp shells, a comment which I missed. The sauce was creamy and was sufficient to add enough flavor to the dish. My husband and I enjoyed this preparation and will keep it handy for those nights when I need a quick meal after babysitting all day. 

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​Shrimp Scampi with Orzo
By Ali Slagle
From New York Times Cooking
 
Yield: 4 Servings
Time: 25 Minutes
 
INGREDIENTS
1-pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
½ teaspoon red-pepper flakes
 Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
⅓ cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley
 
PREPARATION

1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

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