Print

Shrimp Scampi with Orzo (gluten-free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units
For the shrimp marinade:
  • 1 pound wild shrimp, shelled and deveined
  • 4 cloves garlic, minced
  • 1/8 teaspoon chili flakes
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1 Tablespoon lemon juice
For the Orzo
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1 cup gluten-free orzo (I used Jovial)
  • 1/2 cup dry white wine - I used a Pinot Grigio (you can substitute with broth)
  • 2 1/2 cups chicken broth or meat stock
  • 1 teaspoon Celtic sea salt
  • 2 tablespoons lemon juice
  • 1/4 cup parsley, chopped

Instructions

Place the shrimp, garlic, chili, olive oil, lemon zest and lemon juice in a medium bowl. Toss to combine, cover and place in the fridge for 1 hour to marinate.

Heat the butter and olive oil in a large sauce pan that has a lid over medium heat until butter is melted. Add the orzo to the pan and stir occasionally for 2 minutes to slightly toast the orzo. Stir in the wine and then the stock and sea salt. Lower the heat to simmer, put the lid on the pan and cook for 12 minutes, until orzo is al dente. 

Remove the lid, and using a pair of tongs, place each piece of shrimp in the orzo and nestle each piece in so it’s down in the orzo. Put the lid back on and cook for 3 minutes. Remove the lid and flip each piece of shrimp. Cook for another 2 minutes, until shrimp are cooked through. Squeeze the lemon juice over the orzo mixture and sprinkle with parsley. Serve. 

Find it online: https://deliciouslyorganic.net/one-pot-shrimp-scampi-with-orzo-gluten-free/