Category: Seafood & Fish

Skillet Shrimp Scampi with Orzo and Arugula

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons kosher salt, divided
  • pinch of red pepper flakes
  • 1-pound large shrimp, (U13-15)
  • 1 cup dry uncooked orzo pasta
  • 2 large Roma tomatoes, cut into 1-inch pieces
  • 2 cups fresh arugula, divided
  • Fresh grated Parmesan cheese for serving
  • Olive oil for serving

Prepare the shrimp by peeling and deveining them, rinsing under cold water.  Place the shrimp onto a paper towel to absorb the extra water from rinsing.  Set aside. 

Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine.  Add in the chopped garlic, stirring for 30 seconds.  Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes.  Let this cook for 1-2 minutes to reduce slightly.  

Carefully place the shrimp into the simmering liquid to sauté for 2 minutes.  Using a slotted spoon or tongs, remove the shrimp to a plate.  The shrimp will be partially cooked.  

Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine.  Cover the pan with the lid, reducing the heat to medium.  Cook the orzo until it is tender, and the liquid is mostly absorbed.  This will take about 8-10 minutes.  

Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine.  Add in most of the arugula, stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish.  Turn off the heat.  Sprinkle the chopped arugula over the orzo and shrimp.  Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.  

Featured Market Ingredients

  • 1-pound large shrimp, (U13-15)
  • Carfagna’s Extra Virgin Olive Oil
  • Orzo Pasta
  • Parmesan Cheese


“Shrimp Scampi” is a classic seafood dish across many Italian-American restaurants, as well as home cooks, representing a variation of the true Italian “Scampi” dish. Scampi is another species of crustacean which closely resembles a small lobster. Early Italian immigrants were accustomed to scampi, but scampi was not available in the United States as it was in Italy. Resourcefulness came to the substitution of shrimp to meet the needs of this treasured Italian dish.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Salmon Piccata with Lemon Caper Sauce

Posted on by Carfagnas Market
  • 4 6-ounce skinless salmon filets, center cut
  • 1 ½ teaspoons sea salt, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped shallots
  • 1/3 cup unsalted chicken broth
  • 2 tablespoons capers, drained
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat leaf parsley

Dry the salmon filets with a paper towel. Evenly season the filets with 1 teaspoon salt. Heat a large nonstick skillet over medium-high heat.

Add 2 tablespoons of olive oil to the hot skillet. Carefully add the filets to the pan flesh-side down. Allow to cook without moving or turning for 4-5 minutes. This will create a deep brown color on this first side. Using a flexible spatula, flip each filet over to cook on the second side. Cook this side for 2-3 minutes. The filets should be slightly pink at the center. Remove the filet to a plate to rest.

Working quickly, add the remaining 1 tablespoon of olive oil to the pan. Add in the chopped shallots and the remaining ½ teaspoon of salt. Stir to combine cooking for about 1 minute. Add in the chicken broth, lemon juice, capers, and lemon zest. Simmer for 2 minutes to slightly reduce the mixture. Whisk in the butter and mustard until smooth. Turn off the heat, removing the pan from the heat surface. Spoon the sauce over the salmon, sprinkle with the chopped parsley.

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Recipe: Joyce Conway

Photo: Cindy Ramsey

Salmon Piccata is a dinner that seems very elegant that you might order from a restaurant.  However, it is a quick cooking meal that you can serve at home in under 30 minutes.  Be sure to have all your measuring and chopping of the ingredients completed before you start cooking.  Once you start cooking, everything moves along very quickly. Piccata is more commonly made with chicken or veal, but always with a buttery pan sauce spiked with lemons and capers. Serve the Piccata with thin Capellini or Vermicelli pasta.  

Piccata was once thought to have been created for Italian nobility during the Renaissance.  Further research leads to Piccata being a dish made by Italian immigrants first noted in the 1930’s. When you make it at home, you and your family may feel as if you are dining like royalty!