As much as I enjoyed cooking the Thanksgiving meal this year, washing up all of the pans, skillets, and baking dishes wore me out! I was looking for a break but still wanted to cook something that did not require so many pans. Just before the holiday, I had purchased a new cookbook by Melissa Clark, titled Dinner in One - Exceptional & Easy One-Pan Meals. In this new book was my answer.
Ms. Clark's latest cookbook is filled entirely with recipes for one-pan meals that I plan on fully exploring. The first one I tried was her Skillet Shrimp Scampi. Each recipe includes notes on following the exact recipe or how to make it your own with what you prefer or have available. And that is exactly what I did here. I started with the shrimp scampi orzo pasta, but added in arugula greens in two ways, first wilted into the orzo, and then a sprinkling of fresh chopped arugula to finish on top. I look forward to creating many more of the recipes in this cookbook. Below is my version of Ms. Clark's shrimp scampi recipe.
Shrimp Scampi Orzo with Arugula
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/4 cup dry white wine
1/4 cup chicken or vegetable broth
2 teaspoons kosher salt, divided
pinch of red pepper flakes
1-pound large shrimp, (U13-15)
1 cup orzo
2 large Roma tomatoes, cut into 1-inch pieces
2 cups fresh arugula, divided
Fresh grated Parmesan cheese for serving
olive oil for serving
Prepare the shrimp by peeling and deveining them, rinsing under cold water. Place the shrimp onto a paper towel to absorb the extra water from rinsing. Set aside.
Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine. Add in the chopped garlic, stirring for 30 seconds. Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes. Let this cook for 1-2 minutes to reduce slightly.
Carefully place the shrimp into the simmering liquid to sauté for 2 minutes. Using a slotted spoon or tongs, remove the shrimp to a plate. The shrimp will be partially cooked.
Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine. Cover the pan with the lid, reducing the heat to medium. Cook the orzo until it is tender, and the liquid is mostly absorbed. This will take about 8-10 minutes. Add in a few more tablespoons of water as necessary if the pan dries out before the orzo is tender.
Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine. Add in most of the arugula stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish. Turn off the heat. Sprinkle the chopped arugula over the orzo and shrimp. Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.
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