Lemony Shrimp Scampi With Orzo And Arugula Recipes

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LEMONY SHRIMP SCAMPI



Lemony Shrimp Scampi image

Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
  • Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g

ONE-POT SHRIMP SCAMPI ORZO



One-Pot Shrimp Scampi Orzo image

A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.

Provided by Bren

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 2

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch red pepper flakes
½ teaspoon dried parsley
½ pound uncooked medium shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
¾ cup orzo
½ cup finely diced onion
1 large clove garlic, minced
¼ cup white wine
1 ¼ cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup frozen peas, defrosted
½ tablespoon chopped fresh parsley
2 lemon slices

Steps:

  • Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
  • Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
  • Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
  • Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g

SHRIMP SCAMPI WITH ORZO



Shrimp Scampi With Orzo image

The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Categories     dinner, quick, one pot, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

  • 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.)
  • 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.
  • 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.
  • Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

LEMONY SHRIMP SCAMPI PASTA



Lemony Shrimp Scampi Pasta image

Melissa d'Arabian makes Lemony Shrimp Scampi Pasta rich, zesty and affordable. Buy unpeeled shrimp to save money and to flavor the sauce with the shells later.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped

Steps:

  • In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
  • Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
  • Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
  • Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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