Shrimp Scampi With Orzo Recipe (2024)

Tasty, tasty. I did use Jessica’s suggestion to toast the orzo longer, to a light brown color. Because of that I delayed adding the garlic to avoid burning. Will cook this again.

Easy, very good. IMPORTANT CHANGES: use 1/4 t hot pepper flakes, 1/2 the salt, use 1 1/2 c liquid and taste the orzo after 9 minutes.

This was simple and foolproof — the shrimp cooks perfectly with almost no attention. I toasted the orzo to a deep brown and used lots of parsley at the end, and ended up with something slightly nutty and herbal. Will cook again regularly.

I found 2 cups of water left my shrimp swimming. Next time I’ll use 1 1/2.

12 minutes for orzo is too long. I used a small orchetta and some feta it was fabulous. Some sliced tomatoes on the side with red wine and crusty bread

I found simply placing the marinated shrimp on top of the orzo to steam left a slight raw garlic taste, will try again, lightly sauteing (but not fully cooking) the marinated shrimp in the butter and olive oil first to avoid raw garlic taste, removing shrimp, proceeding with the orzo, then finishing by steaming shrimp on orzo at the end. Agree on reducing the amount of liquid to 1-1/2 cups stock. I made quick shrimp stock from the shells removed from shrimp. Nice, light, flavorful dish.

Wonderful recipe. The orzo actually took longer to cook (14+ minutes) to al dente. Used store-bought seafood stock. Was I supposed to boil the stock before adding it? The recipe offers a choice of boiling water or stock--wasn't sure if "boiling" was modifying all the nouns or just water (oh, the dangers of a liberal arts education!). This recipe will become one of my standard shrimp rotations.

Wow, surprisingly good! Doubled the garlic, and halved the zest, which I felt gave it a dessert-y feel (definitely personal preference). Tossed the toasted orzo with some oregano and thyme, and some fragrant peppercorns. I added a tiny amount of Pecorino Romano at the end as well as chives in lieu of parsley. Hugely successful in the household, will make again... perhaps with a bit of anchovy paste or pine nuts. Perfect for riffing!

Love using orchetta.... little pockets collect juicy oil. I also use cherry multi color tomatoes when the orchetta is cooked and drop the shrimp and tomatoes at the same time and don’t cook more than 2minutes. Colorful and tasty

Excellent flavor and nice presentation. Substituted Israeli pearl couscous for orzo and cooked a little longer. Used homemade clam broth (one cup), quick broth made from shrimp shells (second cup of liquid). Made a huge difference using flavorful seafood broth. Served in large bowls. Two of us ate entire four serving portion.

I made this recipe exactly as described and found there was way too much liquid resulting in me having to cook the orzo to death in order to not have a soup. I would also suggest less red pepper flakes as this was incredibly spicy.

I added a couple of tablespoons of tomato purée to the broth, and cut down the broth to 1.5 cups as suggested here. A large handful of halved cherry tomatoes in the pan with the orzo as it cooked. More garlic than called for. A delicious, deep flavour. Handfuls of rocket and parsley on the finished dish (which was quite wet—like a runny risotto). Green beans on the side. It tasted of summer and the Mediterranean, and even my fussiest daughter liked it. It was lovely, and I will make again

Didn’t have orzo, made with linguine. Used quick stock made from shrimp shells and tails. Diners were delayed, so at halfway point of cooking pasta, had to take it off heat, cover it, and let it sit for 20 minutes in pan before resuming cooking and adding shrimp. This resulted in pasta that had wonderfully absorbed the garlic and stock flavors but was just al dente. Huge hit. Will make it that way again.

Have now prepared again. I tweeked a tiny bit. This time I used seafood broth for cooking liquid. Originally I , too, found the finished product too soupy. Therefore, before adding lemon and parsley and finishing s & p, I removed cover and increased the flame for about a minute to quickly reduce the liquid. I worried this would overlook the shrimp, but at all a problem. The flavors concentrated, and the final dish was savory and wonderful. A dish for 4 barely made it through supper (we are 2!)

Tofu cubed. Marinate in a little oil, lemon, and garlic. Then pan fry until browned on all sides. Toss into the scampi after the rest has cooked.

Such a yummy dish! Thanks NYT cooks for advising to cut back on water & red pepper. Less lemon zest, more garlic (roasted). Also amped it up a bit with fresh thyme and stirred in a tbls of ricotta to add creaminess. Asparagus & parmesan at the end of the cook. Definitely in the dinner rotation.

Made this for my parents, with a serving left over for me. This was an excellent, quick dinner. Only tweaks I made were adding a 1/2 tsp ground coriander, some fresh corn cut from 2 medium cobs & topped dish with fresh grated Parmesan with the parsley . Yum and a keeper.

After living in Spain for three years, any recipe (in the US) that calls for garlic be sure and double the amount of garlic called for in the recipe!!!

Also used garlic ground dried spice to marinate shrimp for hour

Wonderful recipe. Everyone inhaled it. Will be a keeper for us.

I am tempted, based on what I have in my pantry, to make this with arborio rice instead of orzo (obviously cooking time will be longer) and thereby perhaps turning it into a shrimp scampi paella?

I cooked this recipe without any shrimp ( i lifted the lemon zest and juice and garlic from the shrimp marinade ) This is a killer recipe for orzo as a side dish, or main.

This is tasty and very easy, but as another reviewer noted, 2 cups of water or broth is far too much and I needed to drain some of it off. I would probably halve the quantity of broth next time. Still very yummy!

I made the recipe exactly as instructed using chicken stock and it was absolutely disgusting. I cooked the orzo covered as instructed and it was a sloppy, watery mess. Cooked it uncovered for another 5 minutes to try to get rid of some liquid. The shrimp turned out rubbery. It just sort of tasted like lemony chicken stock. I was kicking myself for choosing this rather than just making shrimp scampi with a side of orzo. I can’t believe the high average rating.

This has become a staple in our house, and my partner loves to make this for its convenience and ease (especially if you get shrimp from Costco that's already deveined). Adding bell pepper or asparagus makes this a whole nutritious one-pan meal

1.5 c liquid

There was also way too much liquid, so I used one cup of water and one cup of mummy’s dust to balance the flavor. Hubby loved it.

This dish was amazing. I didn’t have orzo, so I substituted cauliflower rice. Hubby hates shrimp, so I used chicken instead. We are vampire sympathizers, so I took the fresh garlic out completely instead held a bottle of granulated in the near vicinity and called it a day. Lemon is too tart and leaves of all sorts are yucky, so I skipped the garnishes and used ketchup because America. This was a crowd pleaser, but the author should consider having fewer ingredients for a weeknight meal. THX BAI

Since I was cooking for one, I cut this recipe in half, and still found it very soupy. Next time I make it, I will keep the recipe cut in half, but drop the liquid down to 3/4 of a cup instead of one cup. Also, the orzo only needed seven minutes. I made two servings, intending to have one for lunch tomorrow, but it was so good, I ate all of it tonight!😂

Overall delicious! However, I found that steaming the shrimp over the orzo takes about 20 minutes for me vs. 2-4 minutes. Is there a reason why that happens? I had the stove at medium low.