This Lemon Pepper Shrimp Scampi recipe with orzo pasta is an easy weeknight meal you can have on your table in under 30 minutes! The lemon, pepper, and buttery citrus seasoning flavors perfectly with the shrimp and pasta combination!
Whether you're looking for an easy weeknight dinner, or a special seafood recipe to serve to your loved ones, this Lemon Pepper Shrimp Scampi recipe is sure to be a pleaser! It is a great recipe that isn't hard on the waistline and makes a hearty meal for 4 people with 29 grams of protein per serving.
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❤️ Why you'll love it
✔️ This shrimp recipe has classic scampi flavors the whole family will enjoy.
✔️ The pasta can easily be swapped out for zucchini noodles to make this a low carb recipe.
✔️ It is a quick weeknight meal that is packed with protein.
🥘 Ingredients
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Orzo Pasta, this is a small rice-shaped pasta that works really well in dishes like this Shrimp Scampi. All of the pasta is coated in the sauce and you still get a toothsome bite.
Raw shrimp, I like use frozen large shrimp for this recipe, I just thaw, peel and remove the tails before cooking
Fresh garlic cloves
Butter, salted butter is the way I go for this recipe
Fresh parsley
Fresh Ground Black Pepper
Parmesan cheese (optional)
🔪 Instructions
- Cook orzo according to package directions. Drain the pasta and place in a medium bowl. Stir in parsley, cover and keep warm.
- Sprinkle the shrimp with salt and pepper.
- While the orzo cooks, melt 1 tablespoon of butter over medium high heat in a large skillet until butter is melted and bubbles.
- Add the shrimp to the skillet and sauté for 2 minutes or until shrimp is almost pink. Transfer shrimp to a plate.
- Melt the remaining butter in the same skillet over medium heat and add the garlic. Sauté for 30 seconds.
- Return the cooked shrimp to the skillet and add the lemon juice and Parmesan cheese. Transfer the orzo pasta into the shrimp mixture and stir to combine. Remove from heat.
- Drizzle each serving with any remaining pan sauce and sprinkle with some more fresh parsley (if desired) and serve.
🍽 Equipment
Citrus reamer, I love this wooden one. When using it, I always use a small sieve to strain the seeds and pulp from the juice.
Liquid measuring cups, I bring these up because I love them and use them all the time, these are the measuring cups I love.
Garlic press for mincing fresh garlic in a flash. I use one similar to this one.
Large pot, for boiling the orzo pasta.
🥫Storage
Store any leftover shrimp scampi in the fridge in an airtight container up to 3 days.
📖 Variations
- Add ½ teaspoon crushed red pepper flakes when tossing the shrimp and sauce together.
- Top each serving with a sprinkling of parmesan cheese.
- Deglaze the skillet with ¼ cup white wine, then continue to make the lemon butter sauce.
- Instead of tossing the orzo with the shrimp, serve the shrimp over a bed of orzo.
💭 Top Tips
- The shrimp is cooked when it is no opaque. To prevent overcooking, remove it from the skillet to make the sauce. Do not return the shrimp to the heat. Just toss with the sauce to coat.
- To make this a low carb scampi recipe, substitute zucchini noodles for the pasta.
📚 Related Recipes
- Shrimp Quesadillas - Low Carb Recipe
- Buddha Bowl with Shrimp and Butternut Squash
- Old Bay Boiled Shrimp
- Cajun Shrimp with Creamy Creole Sauce
- Bang Bang Shrimp
🍽 Serve with...
Complete this lemon pepper shrimp scampi recipe with a green side salad and garlic bread for the perfect dinner.
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📖 Recipe
Lemon Pepper Shrimp Scampi Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup uncooked orzo , cooked until al dente
- 2 tablespoons fresh parsley , chopped
- 1 teaspoon salt , divided
- 2 tablespoons unsalted butter , divided
- 1½ pound large shrimp , peeled and deveined
- 4 cloves garlic , minced
- 4 tablespoons fresh lemon juice
- ½ teaspoon black pepper
- 2 tablespoons grated parmesan cheese , (optional)
Instructions
- Cook orzo according to package directions. Drain the pasta and place in a medium bowl. Stir in parsley, cover and keep warm.
- While the orzo is cooking, melt 1 tablespoon of butter over medium high heat in a large skillet until butter is melted and bubbles.
- Add the shrimp to the skillet, sprinkle with salt and pepper and sauté for 2 minutes or until shrimp is almost pink. Transfer shrimp to a plate and keep warm.
- Melt the remaining butter in the same skillet over medium heat and add the garlic. Sauté for 30 seconds.
- Return the cooked shrimp to the skillet and add the lemon juice and Parmesan cheese (if using). Transfer the orzo pasta into the shrimp mixture and stir to combine. Remove from heat.
- Drizzle each serving with any remaining pan sauce and sprinkle with some more fresh parsley (if desired) and serve.
Tangled Noodle says
That looks so refreshing - perfect with a nice little salad and glass of wine. It actually makes me think of summer . . . [sigh]
All the best for Chris' quick recovery (without surgery!)
Katy ~ says
Love shrimp scampi. It's one of the few ways I'll eat shrimp, so this looks especially YUM!!
Vickie LeBlanc says
Thanks for the update on Chris. With my fall on Friday afternoon, a fraction closer I would have broken my collarbone, darn it happens so fast.
I love any dish with shrimp and so does Dave.
Jamie says
Shelby,
I have been wanting to make this recipe for awhile. It's on my dinner menu for this week now. Thanks for sharing another great CL recipe.