- 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