This Creamy Shrimp Scampi with Orzo and Asparagus is about make your weeknights a whole lot tastier! Packed with juicy shrimp, tender asparagus, and that oh-so-comforting orzo, all swirled together in a creamy (yet dairy free) sauce. Not to mention, it comes together in one pan and is ready in 30 minutes flat, making it perfect for those evenings when you’re craving something delicious but need it to be quick and fuss-free.
I don’t know a single person who doesn’t love a good shrimp scampi. In fact, my cousin may just be shrimp scampi’s biggest fan. Whenever I’d have her over for dinner, she ALWAYS requested shrimp scampi. And I was happy to oblige. It’s a simple dish yet packs in a bunch of flavor, lean protein and just tastes so satisfying.
So, it only made sense for me to transform the classic shrimp scampi into this creamy (yet dairy free) shrimp scampi orzo with asparagus. It pretty much has all the same components of shrimp scampi, but it’s combined with some luscious orzo and tender asparagus for a full, well-rounded meal.
I may be biased, but I think this is the perfect option to make when the shrimp scampi craving hits but you’re looking for something a little more nourishing, filling and dairy free!
Why You’ll Love this Creamy Shrimp Scampi with Orzo and Asparagus
- This shrimp scampi is creamy yet undetectably dairy free!
- It’s a one-pan dinner that’s ready in 30 minutes.
- This dish is balanced with protein, veggies, complex carbs and healthy fats.
- It’s simple to make yet loaded with flavor.
- This recipe makes for a great meal prep lunch option!
What You Need to Make this Dairy Free Shrimp Scampi with Orzo and Asparagus
For the Shrimp Scampi:
- Vegan Butter: To keep this recipe dairy free, we’re using vegan butter (I like Country Crock Plant Butter). If you’re not dairy free, feel free to use normal butter.
- Olive Oil: This will help prevent the butter from burning.
- Garlic: Lots of it! I used four really big cloves.
- Large Shrimp: Make sure you buy raw shrimp, preferably ones that are already peeled, deveined & tail-off, but if you can’t find any then you can simply remove them yourself.
- Kosher Salt & Black Pepper: Season the shrimp to taste.
- Dry White Wine: For that classic shrimp scampi flavor, you’ll want to use a dry white wine such as Sauvignon Blanc. In a pinch, substitute chicken broth.
- Lemon Juice: Fresh squeezed, of course!
- Red Pepper Flakes: For some added heat. Adjust to your spice preferences.
- Parsley: Fresh chopped parsley is a must-have ingredient in shrimp scampi. Don’t substitute dried parsley…it won’t be the same!
For the Orzo:
- Olive Oil: A bit more oil for sautéing the shallot and asparagus.
- Shallot: These have a more delicate, slightly sweet flavor than onion but you could certainly substitute yellow onion instead – it would probably be about 1/3 cup.
- Asparagus: Gotta get our veggies in! Make sure to break or cut off the woody ends.
- Kosher Salt: Season to taste.
- Orzo: Often shrimp scampi is served with pasta, but here we’re using orzo! It’s a great source of complex carbs.
- Chicken Broth: The orzo gets simmered in chicken broth for added flavor.
- Canned Coconut Milk: This is how we’re adding a creamy element while still keeping this recipe dairy free. I prefer full-fat canned coconut milk for the most rich flavor and texture, but light coconut milk should work too.
- Nutritional Yeast: This is optional but adds a cheesy flavor to this recipe without needing any dairy.
How To Make this Creamy Shrimp Scampi with Orzo and Asparagus
Prepare the Shrimp Scampi:
First, bring a large pan to medium heat. Once hot, add butter and olive oil. When the butter has melted, add the garlic, stir and let it cook for 30 seconds – 1 minute until fragrant. Then, add in the shrimp and season with salt and pepper to taste. Let it cook for 2 minutes.
Next, flip the shrimp and immediately pour in the white wine. Let the wine reduce and the shrimp cook for 2 more minutes, until done through. Keep an eye on it, because shrimp cooks quickly!
Turn off the heat and stir in the lemon juice, parsley and red pepper flakes. Remove the shrimp and the scampi sauce from the pan and set it aside.
Sauté Asparagus & Shallots:
Now, bring the pan back to medium heat and add a splash more olive oil. Then, add shallots and asparagus and season with salt to taste. Sauté, stirring occasionally, for about 4 minutes.
Toast the Orzo, Then let it Simmer:
Then, add in the orzo and let it toast for 3 minutes, stirring occasionally. This will bring out an extra nutty flavor! Pour in the chicken broth and coconut milk – it should sizzle when it hits the pan. Stir, reduce heat to a simmer, and let it cook uncovered for 10 minutes. At this point, most of the liquid should be absorbed and the orzo should be al-dente.
Add back in the Shrimp Scampi:
Add in the nutritional yeast and more salt if desired. Then, pour in the reserved shrimp and scampi sauce. Stir until everything is combined. Allow it to simmer for a few more minutes until the shrimp is warm again. Serve with more red pepper flakes and chopped parsley. Enjoy!
Should I Use Fresh or Frozen Shrimp?
Either works! For convenience and budget purposes, I usually buy frozen shrimp and then thaw it before using it in this shrimp scampi with orzo. To quickly thaw your shrimp, simply add it to a bowl and fill it with cold water. Occasionally, switch out the water until it’s fully thawed…which shouldn’t take long.
Additionally, if you can’t find shrimp that’s already peeled, deveined & tail-off, you can always do this yourself after thawing them. It’s an added step but not the end of the world!
What Type of Wine Should I Use for this Shrimp Scampi with Orzo?
I’m the furthest thing from a wine expert but it’s best to use a dry white wine! That’s because you don’t want your shrimp scampi to taste overly sweet. For this recipe, I used Sauvignon Blanc because that’s what I had on hand. Pinot Grigio and Chardonnay are other good options.
Can I Make this Gluten Free?
Of course! There are a few brands out there that sell gluten free orzo – one of my favorites is Jovial. However, it’s definitely more prone to getting mushy than traditional orzo so keep an eye on it while it’s cooking.
Banza rice is also very similar to orzo and packs an extra protein and fiber boost. According to the package directions, it only takes 5 minutes to cook so keep that in mind when adjusting the recipe.
Lastly a quick-cooking/instant rice may also work as a substitute for the orzo! Let me know if you end up trying it by leaving a comment below 🙂
Looking to Up the Protein Content? Try This!
Shrimp is an amazing source of lean protein. And while this Creamy Shrimp Scampi with Orzo and Asparagus already has 26g of protein per serving, you can increase the protein even more with these tips.
First, simply increase the amount of shrimp to 1.25-1.5 lbs! Another option is to swap out the chicken broth for chicken bone broth. This would add 13g of protein to the total recipe, helping to keep you fuller for longer!
Substitutions:
- Dry White Wine: If you prefer not to cook with alcohol, you can substitute more chicken broth. However, it may not have that classic shrimp scampi flavor.
- Shallot: Feel free to use diced yellow onion instead.
- Orzo: Check out the section above for gluten free substitutes you can try.
- Chicken Broth: Use chicken bone broth for added protein OR in a pinch, you can use water but the dish will have less flavor as a result.
- Coconut Milk: This just adds a creamy element to the dish, but if you don’t mind sacrificing that, you can just use more chicken broth. Or, if you’re a dairy gal, try using heavy cream instead.
- Nutritional Yeast: This is a totally optional ingredient to add “cheesy” flavor but you can leave it out, or substitute with some shredded parmesan cheese if you can eat dairy.
How Should I Store Leftover Creamy Shrimp Scampi with Orzo and Asparagus ?
This Shrimp Scampi with Orzo is a GREAT dish for meal prep because the flavors only marinate as it sits! First, allow the dish to fully cool and then transfer it to an airtight container to store in the fridge for several days.
It tastes delicious cold, but you can also warm it up in the microwave. I’d recommend doing it in 30 second increments, stirring in between each.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Delicious Orzo Recipes?
- Creamy Butternut Squash, Cranberry & Goat Cheese Orzo
- Leftover Turkey Tuscan Orzo Skillet
- Creamy Cajun Chicken Orzo
Creamy Shrimp Scampi with Orzo and Asparagus (Dairy Free)
Equipment
- large pan
- spatula
- medium bowl
Ingredients
- 1 tbsp vegan butter (or normal)
- 1 tbsp olive oil
- 4 large garlic cloves minced
- 1 lb large raw shrimp peeled, deveined & tail-off
- kosher salt & black pepper to taste
- ¼ cup dry white wine or chicken broth
- juice from 1 lemon
- ¼ cup chopped parsley
- ½ tsp red pepper flakes (adjust to taste)
- 1 large shallot diced
- 1 bunch asparagus ends trimmed & then cut into 1-1.5" pieces
- kosher salt to taste
- 1 cup dry orzo
- 1 ¼ cup chicken broth (or chicken bone broth for extra protein)
- ½ cup full-fat canned coconut milk
- 2 tbsp nutritional yeast (optional, adds a "cheesy" flavor)
Instructions
- Bring a large pan to medium heat. Once hot, add butter and olive oil. When the butter has melted, add the garlic, stir and let it cook for 30 seconds – 1 minute until fragrant. Then, add in the shrimp and season with salt and pepper to taste. Let it cook for 2 minutes.1 tbsp vegan butter, 1 tbsp olive oil, 4 large garlic cloves, 1 lb large raw shrimp, kosher salt & black pepper
- Flip the shrimp and immediately pour in the white wine. Let the wine reduce and the shrimp cook for 2 more minutes, until done through. Turn off the heat and stir in the lemon juice, parsley and red pepper flakes. Remove the shrimp and the scampi sauce from the pan and set it aside.¼ cup dry white wine, juice from 1 lemon, ¼ cup chopped parsley, ½ tsp red pepper flakes
- Bring the pan back to medium heat and add a splash more olive oil. Then, add shallots and asparagus and season with salt to taste. Sauté, stirring occasionally, for about 4 minutes. Then, add in the orzo and let it toast for 3 minutes, stirring occasionally.1 large shallot, 1 bunch asparagus, kosher salt, 1 cup dry orzo
- Pour in the chicken broth and coconut milk – it should sizzle when it hits the pan! Stir, reduce heat to a simmer, and let it cook uncovered for 10 minutes. At this point, most of the liquid should be absorbed and the orzo should be al-dente.1 ¼ cup chicken broth, ½ cup full-fat canned coconut milk
- Add in the nutritional yeast and more salt if desired. Then, pour in the reserved shrimp and scampi sauce. Stir until everything is combined. Allow it to simmer for a few more minutes until the shrimp is warm again.2 tbsp nutritional yeast
- Serve with more red pepper flakes and chopped parsley. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Made this tonight! 10/10!
Thank you so much!
Yum!! Made this yesterday, switched in broccoli instead of asparagus but this was DELICIOUS I will definitely be making again 🤩
Oh yay, I need to try the broccoli version now! Thank you so much Emma!
Another dish from the site that I am obsessed with. Made it for dinner tonight. Did not add the nutritional yeast. SO happy I came across Maddie’s instagram page. I love all her recipes that I have made!
Thank you Nicole…this means the world!!