Inspired by Ali Slagle's shrimp scampi with orzo for NYT Cooking.

Shrimp scampi usually means juggling a pot of pasta and a skillet of shrimp at the same time. This version keeps everything in one pan. The orzo toasts in garlic butter, cooks right in the wine and stock, and the shrimp steam on top at the very end.

You get all the flavors of a classic scampi (garlic, butter, white wine, lemon) with one pan to wash. And it works beautifully with frozen shrimp.

Why This Recipe Works With Frozen Shrimp

The shrimp are the star here, so start with good ones. Last Island shrimp have nothing added: no preservatives, no phosphates (STPP) and no sulfites. They're wild-caught Louisiana white shrimp, frozen the day they're caught.

That matters in a one-pan dish. Shrimp that have been soaked in phosphates release extra water as they cook, which can turn your orzo soupy and leave the shrimp smaller than you expected. Untreated shrimp cook up firm and sweet and let the sauce stay silky.

Our large shrimp are sorted at 16/20 count with the heads on, and they come to you peeled, deveined and tailless, so there's nothing to do but thaw them. Each half-pound bag holds about 12 to 16 shrimp, so two bags (about 24 to 32 shrimp) are enough for four people.

First, Thaw the Shrimp

Plan ahead with one of these two safe methods:

• In the fridge overnight. Set the sealed bags on a plate in the refrigerator the night before (or that morning).
• In cold water. Submerge the sealed bags in a bowl of cold tap water. Large shrimp usually thaw in 20 to 40 minutes. Change the water every 30 minutes if it takes longer, and cook right away.

Never thaw shrimp in warm or hot water or on the counter. Once they're thawed, pat them dry with paper towels.

One-Pan Shrimp Scampi with Orzo

Serves: 4

Active time: about 25 minutes

Equipment: a large (12-inch) skillet with a lid

Ingredients

For the shrimp:

• 1 pound Last Island large shrimp (two half-pound bags), thawed and patted dry
• 1 tablespoon olive oil
• Finely grated zest of 1 lemon (save the lemon for juicing)
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 1/2 teaspoon kosher salt
• A few grinds of black pepper
• 3 garlic cloves, minced (half of your garlic)

For the orzo:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced (the other half)
• 1 cup orzo
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 cups boiling liquid: water, seafood stock or chicken stock
• Kosher salt, as needed

To finish:

• 1/4 cup chopped fresh flat-leaf parsley
• Juice from the zested lemon, plus extra wedges for serving

Steps

1. Season the shrimp. In a medium bowl, toss the shrimp with the olive oil, lemon zest, red pepper flakes, salt, black pepper and half the garlic. Set the bowl aside while you start the orzo. A short rest is all they need.

2. Heat the liquid. Bring your water or stock to a boil in a kettle or small pot so it's ready to go.

3. Toast the orzo. Set the skillet over medium heat and add the butter and olive oil. When the butter melts, stir in the rest of the garlic and cook for about 30 seconds, just until it smells good. Add the orzo and stir often for about 2 minutes, until the grains look lightly golden and smell nutty.

4. Add the wine. Pour in the white wine. It will bubble up. Stir and scrape the bottom of the pan until most of the wine has cooked off, a minute or so.

5. Simmer the orzo. Carefully add the 2 cups of boiling liquid. If you're using water or unsalted stock, add a good pinch of salt. Bring it back to a simmer, cover, and turn the heat to low. Cook for about 12 minutes, stirring once halfway, until the orzo is just tender with a little bite and most of the liquid is absorbed. It's fine if it still looks a bit loose; it will keep thickening.

6. Cook the shrimp on top. Lay the shrimp over the orzo in a single layer, pressing them in slightly, and scrape any garlic and zest from the bowl over the top. Cover again and cook for 2 to 4 minutes, until the shrimp are pink and opaque all the way through.

7. Let it rest. Take the pan off the heat and leave it covered for 2 minutes. The orzo will finish soaking up the buttery juices.

8. Finish and serve. Squeeze the lemon over the pan, scatter the parsley on top and give it a gentle stir. Taste for salt and serve right from the skillet with lemon wedges.

Tips for Getting It Right

• Dry shrimp, better flavor. Patting the shrimp dry helps the seasoning stick and keeps extra water out of the pan.
• Watch the shrimp, not the clock. Large shrimp are done when they curl into a loose "C" and turn opaque. A tight "O" means they've gone too long.
• Go easy on salt with store-bought stock. Many stocks are already salted, so taste before adding more.
• No wine? No problem. Use an extra 1/2 cup of stock with a squeeze of lemon instead.
• Add some green. Stir in a handful of baby spinach or peas just before the shrimp go on.
• Leftovers: Refrigerate covered and eat within a day or two. Rewarm gently with a splash of stock.

Keep Shrimp Night Easy

With a few bags of good shrimp in the freezer, a dinner like this is always within reach. Each half-pound bag holds about 12 to 16 shrimp, and you only thaw what you need. The bags are made from recycled ocean-bound plastic, too.

The 5 lb box has 10 bags, about 10 to 15 servings, or five pans of this scampi. The 8 lb box has 16 bags, about 16 to 24 servings, a good fit for big households or regular shrimp nights.

We ship frozen by ground on Mondays and Tuesdays for a flat $19.99 to the lower 48. If your box doesn't arrive frozen, send us a photo on delivery day and we'll replace it or refund you. Subscribe & Save is available if you'd like shrimp on a regular schedule.

Pick your box, thaw two bags and make this one-pan scampi for dinner this week.