Creamy Shrimp Scampi with Orzo and Asparagus (Dairy Free)
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.
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
Calories: 409kcal | Carbohydrates: 40g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 954mg | Potassium: 676mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1534IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 4mg