Shrimp Scampi with Orzo

The universal appeal of shrimp scampi is the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley, and red-pepper flakes. This easy yet impressive dish uses quick-cooking whole wheat orzo. 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 a salad, steamed broccoli or arugula, or bask in its simple comfort. Shrimp, while high in cholesterol, is also rich in protein and anti-inflammatory omega-3 fatty acids. Shrimp is also a great source of iodine, an important mineral for thyroid and brain health. It also provides an antioxidant called astaxanthin that has been shown to increase levels of heart healthy HDL cholesterol and reduce risk for Alzheimer’s disease. Whole wheat or whole grain orzo tastes like refined orzo but is far healthier due to its high fiber and mineral content.

Makes: 4 servings
Time to cook: 25 minutes

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)

· ½ teaspoon red-pepper flakes

· Kosher salt (such as Diamond Crystal) and black pepper

· 4 garlic cloves, minced

· 2 tablespoons unsalted butter

· 1 cup whole wheat or whole grain orzo

· ⅓ cup dry white wine

· 2 cups boiling water, seafood stock or chicken stock

· 3 tablespoons finely chopped parsley

Cooking Instructions

1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

2. 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 ½ 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.

3. 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.

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

Nutrition per serving
403 calories; 18 grams fat; 6 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 3 grams sugar; 30 grams protein; 713 milligrams sodium

Recipe from Ali Slagle, NY Times Cooking

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