Lemon Orzo Shrimp Scampi

Shrimp Scampi is one of those dishes that I can’t help but salivate over. For some reason, BJ’s Restaurant’s Shrimp Scampi is my absolute favorite that I have EVER gotten my hands on. I am also allergic to dairy and their recipe is drowned in butter but I just can’t help myself! I just willingly deal with my symptoms when I get home after dinner. That is probably not the most healthy thing to do but what is a girl supposed to do when she can’t indulge in ANY dairy whatsoever. It is definitely a curse ad I have to pick and choose my battles lol!

I have attempted to make my own Shrimp Scampi recipes at home multiple times and multiple times it has been a bust! I have accepted the fact that I will never make Shrimp Scampi like BJ’s does and I just needed to put a twist on it that I enjoyed but at the same time did not remind me of BJ’s delicious dish because I would just be disappointed (*insert crying face here). That is where this Lemon Orzo Shrimp Scampi came from!

Giada De Laurentiis was the inspiration for this dish, but I put a slight twist on her recipe just to add a little more SPICE (not in the literal sense). Don’t forget to bookmark this recipe so you can try it for yourself! Pin it to your Pinterest board and share your masterpiece with me on social by tagging @balancexcas

INGREDIENTS:

Sea Salt

1 lb Orzo Pasta

1/3 C Olive Oil

Zest of 2 Large Lemons

Juice from 2 Large Lemons

Pinch of Sea Salt

1/2 Tsp Ground Black Pepper

2 Tbsp Olive Oil

2 Cloves Garlic

1 lb Shrimp, peeled and deveined

1 Tsp Sea Salt

1/2 C Dry White Wine (ex. Pinot Grigio)

2.5 C Arugula

2.5 C Spinach

2 Tbsp Butter (I used vegan Earth Balance)

INSTRUCTIONS:

1. Peel and devein shrimp, if needed.

2. Bring a large pot of salted water to a boil.

3. While the water is coming to a boil, make the lemon vinaigrette. In a small bowl, whisk together lemon zest, lemon juice, salt, and pepper. Set Aside.

4. Once water is brought to a boil, add pasta and cook until tender. Stir occasionally, and cook for about 6-8 minutes. Set aside about 1 cup of pasta water and drain.

5. In a large skillet over medium-high heat, add olive oil. Add garlic and cook for about 2-3 minutes. Add the shrimp, salt, and pepper. Cook the shrimp until they turn pink, about 1-2 minutes per side (DO NOT OVERCOOK). Remove shrimp from skillet and set aside.

6. Add wine, arugula, and spinach to skillet. Scrape up brown bits from the bottom of the pan with a wooden spoon. Cook for about a minute until most of the wine has evaporated and spinach and arugula has wilted.

7. Add cooked pasta, cooked shrimp, and butter to the skillet and let the butter coat the pasta. Next, add the lemon vinaigrette. Toss until all of the ingredients are coated and add pasta water if needed. I would add at least a little bit of it to loosen up the pasta.

8. SERVE & ENJOY!

Hope you enjoy! Don’t forget to share or comment if you tried it out!