Shrimp Scampi is hard to beat for a luxurious feeling meal This recipe has a few twists on the original by marinating and grilling the shrimp and using cooked orzo pasta instead of the traditional angel hair or linguine. The scampi sauce is packed with lemon-butter and garlicky flavors that are sure to be a hit!Save
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Ingredients
- 3 T olive oil
- 1 ½ lbs large shrimp peeled & deveined
- 4 cloves garlic minced
- 1 t hot red-pepper flakes
- ¼ c fresh lemon juice
- ½ c dry white wine
- 1 t salt
- ½ t freshly cracked black pepper
- 6 T salted butter
- 1 lb orzo pasta
- ½ c chopped fresh flat-leaf parsley
- Marinade:
- ½ c lemon juice
- ½ c canola oil
- 1 tbsp. chopped parsley
- 3 cloves garlic minced
- 1 T lemon zest
- 2 t dry mustard
- 1 t salt
- ½ t freshly cracked black pepper
Instructions
- Meanwhile, cook orzo according to package directions. Preheat grill to high heat.
- Remove shrimp and reserve marinade.
- Thread each shrimp onto wood or metal skewers. I prefer metal because the food doesn't usually stick to them and they don't burn while grilling, plus they're reusable. They're really pretty inexpensive and you can usually find them in the camping section of most stores.
- Putting it all Together: Heat oil in a large heavy skillet over medium-high heat. Add garlic and red pepper flakes and saute until fragrant. Immediately add the lemon juice, wine, salt, and pepper and cook over high heat, stirring occasionally for about 1 minute.
- Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. Adjust seasoning with salt and pepper, to taste.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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