INSTANT POT® SHRIMP SCAMPI ORZO
With one pot (your Instant Pot®), a knife, cutting board, one bowl, and a couple of measuring cups, you can have a delicious dinner on the table in about 45 minutes! Shrimp and orzo make a complete meal, with the addition of a salad and crusty bread.
Provided by Bibi
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl and set aside.
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
- Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
- Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.
Nutrition Facts : Calories 756.3 calories, Carbohydrate 72.9 g, Cholesterol 171.9 mg, Fat 37.2 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 8.6 g, Sodium 728.5 mg, Sugar 3.9 g
ONE-POT SHRIMP SCAMPI ORZO
A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.
Provided by Bren
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
- Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
- Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g
SHRIMP SCAMPI WITH ORZO
The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. 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 Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Provided by Ali Slagle
Categories dinner, quick, one pot, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- 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 1/2 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.
- 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.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
SHRIMP SCAMPI WITH GREEN ONIONS AND ORZO
This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.Was featured in Bon Appetit Magazine, June 2009 edition. Recipe: Jill Silverman Hough - UPDATE:05/12/2010 Serve on a bed of fresh baby spinach.:) Courtesy CupCakeAngel, of one of my reviewers, thanks..
Provided by Manami
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo in large saucepan of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat.
- Using garlic press, squeeze in garlic & crushed red pepper flakes; stir 10 seconds.
- Add shrimp and sauté 2 minutes.
- Add green onions and toss until shrimp are just opaque in center, about 1 minute longer.
- Add wine & hot sauce and toss until wine boils, about 1 minute.
- Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
- Drain pasta; transfer to large bowl.
- Top with shrimp and onion-garlic butter & sprinkle with some Parmesan cheese (optional).
- Enjoy!.
ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Provided by Yasmin Fahr
Categories dinner, weekday, seafood, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
- In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
- Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
- Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
ONE-POT SHRIMP SCAMPI ORZO
A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.
Provided by Bren
Categories Shrimp Scampi
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
- Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
- Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
ONE-POT SHRIMP SCAMPI ORZO
A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.
Provided by Bren
Categories Shrimp Scampi
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
- Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
- Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g
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