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Photo Credit: Elizabeth Newman

Giada's Lemony Shrimp Scampi With Orzo

This is one of those great dinners that you can whip up easily on any weeknight, but it's still an impressive enough dinner that you could absolutely serve to company. It's a simple, delicious shrimp scampi that's all tied together with a lemony vinaigrette mixed in at the end.

Shrimp Scampi

Giada's Lemony Shrimp Scampi With Orzo


Main Course

Prep Time

10 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Giada's Lemony Shrimp Scampi With Orzo


  • Kosher salt
  • 1 pound orzo pasta
  • 1/3 cup extra-virgin olive oil
  • Zest of 2 large lemons
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot (chopped)
  • 1 pound large shrimp (peeled and deveined)
  • 1 teaspoon kosher salt
  • 1/2 cup dry white wine (such as pinot grigio)
  • 5 cups 6 ounces baby arugula


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  2. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  4. Transfer to a large bowl and serve.



per serving
Amount/Serving % Daily Value
90 grams
39 grams
29 grams
Saturated Fat
4 grams
286 milligrams
1775 milligrams
5 grams
5 grams
dairy free
nut free

6 reviews & comments

  • Author's avatar image
    Katie Scanlon

    I added some red pepper too! This was an easy and simple recipe. I think it’s supposed to be lemony… hence the name! It’s a lighter version than typical butter & garlic scampi. I was surprised how well the arugula worked.

  • Author's avatar image
    Hoffman Mary Helen

    Made this last night…half the recipe since I'm only one person…. Prepped everything ahead of time, so it came together quickly. I have enough left over for lunch or dinner! Really good!

  • Author's avatar image
    Robyn Holsten

    It needed some butter and garlic to cut through the lemon. Maybe half the lemon should have been used.

  • Author's avatar image
    amy sharry-coyle

    SO GOOD!!! My husband loved it!! This one is definitely going into our recipe rotation.

  • Author's avatar image
    Ashley Saville

    This was good, simple and easy. We added crushed Red pepper to spice it up but it was really delicious.

  • Author's avatar image
    Ashley Saville

    My husband thought it was a bit too lemony. When I make it again I will add the dressing gradually. I loved the zing but he thought it was a little too much.

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