Best 3 Lemony Shrimp Scampi With Orzo And Arugula Recipes

Indulge in a delightful culinary journey with our delectable Lemony Shrimp Scampi with Orzo and Arugula, a symphony of flavors that will tantalize your taste buds. This exquisite dish features succulent shrimp enveloped in a luscious, zesty lemon-butter sauce, perfectly complemented by the tender orzo and peppery arugula. As you savor each bite, the vibrant flavors of lemon, garlic, and herbs dance on your palate, creating a harmonious ensemble that will leave you craving more. Prepare to be captivated by this extraordinary dish that seamlessly blends the essence of the sea with the earthy goodness of garden-fresh ingredients.

But that's not all! This article also presents a treasure trove of additional shrimp scampi recipes, each with its unique flair and culinary charm. Embark on a culinary adventure as you explore variations such as the classic Shrimp Scampi with Linguine, a timeless favorite that showcases the harmonious union of shrimp, garlic, butter, and white wine. Discover the vibrant flavors of Cajun Shrimp Scampi, where the bold spices of Cajun seasoning add a fiery kick to the traditional scampi sauce. For seafood enthusiasts, the Lobster Shrimp Scampi offers a luxurious twist, combining succulent lobster and shrimp in a creamy, flavorful sauce. And for a lighter, yet equally satisfying option, the Shrimp Scampi with Zucchini Noodles provides a healthy alternative with a refreshing twist.

Let's cook with our recipes!

GARLICKY LEMONY SHRIMP SCAMPI

Garlicky Lemony Shrimp Scampi image

An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons (28 g) unsalted butter
2 tablespoons (30 ml) extra-virgin olive oil
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine or chicken stock
Heavy pinch of Maldon sea salt
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper
2 pounds (910 g) large or extra-large shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh Italian parsley

Steps:

Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

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

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)
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.

LEMON SHRIMP ORZO

Lemon Shrimp Orzo image

What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3-1/2 cups reduced-sodium chicken broth
1 pound uncooked whole wheat orzo pasta
1 cup water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 cups fresh arugula
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted Greek olives, halved
1-1/2 cups crumbled feta cheese
Fresh basil leaves

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.

Tips:

Use fresh, large shrimp for the best flavor and texture.
If you don't have orzo, you can use another small pasta shape, such as penne or shells.
Be sure to toast the orzo before cooking it. This will give it a nutty flavor and help it hold its shape.
Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
Add the lemon juice and zest at the end of cooking to preserve their bright flavor.
Serve the shrimp scampi immediately, garnished with fresh arugula and Parmesan cheese.

Conclusion:

This lemony shrimp scampi with orzo and arugula is a light and flavorful dish that's perfect for a quick and easy weeknight meal. The shrimp are cooked in a flavorful sauce made with lemon, garlic, white wine, and butter, and the orzo and arugula add a nice contrast in texture and flavor. This dish is sure to please everyone at your table.