Lemon-Tarragon Shrimp Scampi with Orzo: A Bright, Elegant Twist
This Lemon-Tarragon Shrimp Scampi is a fresh take on a classic, made with white wine, garlic, and zippy lemon. Tossed with tender orzo pasta and fragrant tarragon, it's elegant enough for guests but easy enough for weeknights.
Servings: 4 Servings
Calories: 538kcal
Equipment
Ingredients
- ¼ cup butter unsalted
- 2 tablespoons extra-virgin olive oil divided
- 4 garlic cloves thinly sliced
- ½ teaspoon crushed red pepper
- ½ cup dry white wine 4 ounces such as Sauvignon Blanc
- 1 teaspoon kosher salt
- 1 teaspoon grated lemon zest about 2 medium lemons, divided
- ¼ cup fresh lemon juice
- 1 pound jumbo raw shrimp 16/20 size peeled and deveined with tail-on
- 8 ounces orzo about 1 ⅓ cups
- 2 cups chicken stock
- 1 cup water
- ¼ cup fresh parsley finely chopped
- 1 tablespoon chopped fresh tarragon divided, plus more for garnish
Instructions
- Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
- Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes.
- Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time.
- Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean.
- Heat the remaining one tablespoon of oil in the skillet over medium heat.
- Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute.
- Add chicken stock and 1 cup water; bring to a simmer over high. .
- Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes.
- Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon.
- Stir orzo mixture using a fork until evenly combined.
- Stir the remaining two tablespoons of lemon juice and the remaining two teaspoons of tarragon into the reserved shrimp mixture.
- Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes.
- Uncover and garnish with additional chopped tarragon; serve immediately.
Notes
- Use gluten-free orzo for those with dietary restrictions.
- Other pasta types, like fettuccine, linguine, penne, rigatoni, or ziti, are great alternatives. They mix easily with the sauce.
- Use salmon or prawns instead of shrimp.
- Create a vegetarian dish by removing the shrimp and adding in vegetables such as mushrooms, zucchini, or eggplant.
- For a creamy sauce, use half and half, cream, or coconut milk.
- Make a vegan dish by omitting the shrimp, adding veggies, using vegetable stock, and vegan butter instead.
- Adjust the spice level of this dish by including some cayenne pepper, paprika, or increasing the crushed red pepper.
Nutrition
Calories: 538kcal | Carbohydrates: 52g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 177mg | Sodium: 1502mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 2mg