Shrimp scampi with orzo [Ali Slagle] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 145) by New York Times Cooking and Emily Weinstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • erin3107 on April 09, 2026

    Have made this twice and was delicious both times. Didn't add wine the second time and was still great.

  • lholtzman on April 30, 2025

    This dish was a hit with the adults, but I can never get our kids to eat shrimp no matter how hard I try. People say that this is very liquidy. To some extent I agree, but you can cook it down a bit before putting the shrimp in. I found if it sits a bit, it does end up getting absorbed. Delicious with a side salad and perfect for a warm weather night.

  • pattyatbryce on April 12, 2025

    After a lot of notes in my cookbook club, I stared with 1.2 c. of liquid and it was still a lot. The raw garlic didn't get cooked when the shrimp went in. I don't get this recipe.

  • lauren424 on November 22, 2024

    A little more watery than I would have liked, but the flavor was good!

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