Shrimp Saute with Orzo

Shrimp scampi grew up and learned about orzo. The classic Italian-American technique stays intact: shrimp sauteed in olive oil with garlic, then a quick pan sauce of white wine reduced with lemon juice, finished with cold butter, capers, and parsley. The orzo underneath catches every drop of that buttery sauce.

Low heat with the garlic is the rule. One minute is plenty, just long enough to perfume the oil. Push it harder and the garlic browns, turns bitter, and ruins the whole pan sauce.

The shrimp need only six minutes total, three per side. Pull them when they go opaque and curl into loose Cs (not tight Os, which means overcooked). Set aside while you build the sauce so they don’t keep cooking in the residual heat.

The finishing butter goes in OFF the heat. This is critical, butter melted into hot wine separates and goes greasy. Off-heat, it emulsifies into a silky, glossy sauce that coats the shrimp and orzo.

Pro Tips

• Cook the orzo until just al dente, the residual heat will continue cooking it. Mushy orzo ruins the dish.
• Buy fresh shrimp with shells on and peel them yourself. Shrimp shells make a quick stock that can replace the wine for a more concentrated seafood flavor.
• Rinse the capers thoroughly to remove the brine. Otherwise they’ll over-salt the sauce.
• A pinch of red pepper flakes added with the garlic gives a nice background warmth.

Variations

• Swap orzo for pearl couscous, angel hair, or even cauliflower rice.
• Add halved cherry tomatoes to the sauce in the last minute for color and brightness.
• Stir in a handful of baby spinach or arugula at the end so it just wilts.