Lemon-Tarragon Shrimp Scampi with Orzo

Fresh tarragon brings an anise-like pop of flavor to the classic garlicky white wine sauce in this version of shrimp scampi. Serve the shrimp over creamy, herb-flecked orzo, or crusty bread if you are short on time.

While some might immediately grab a buttery Chardonnay to pair with buttery scampi, Derek Stevenson of the Four Seasons Resort and Residences Napa Valley in Calistoga, California recommends a Sauvignon Blanc. “Knights Bridge Pont de Chevalier Sauvignon Blanc is partially fermented in a concrete egg, giving it a very smooth, mineral-driven finish,” he says. “On the nose, the wine is an explosion of stone fruits and white flowers, but the palate presents an acidity that can stand up to the brightness of the lemon in the shrimp scampi.”

What can you substitute for fresh tarragon?

Tarragon has an anise-like flavor, so fennel fronds or dill make a great substitute in this recipe. If you don’t like the flavor of tarragon, you can simply omit it or substitute with additional parsley.

What dishes should you serve with shrimp scampi?

While this dish is essentially a one-skillet meal, it would be great served with a fresh, crunchy side, such as Celery and Apple Salad or Wedge Salad with Candied Bacon.

Notes from the Food & Wine Test Kitchen

Lightly toast the orzo before simmering to impart a faint nutty flavor and toasty aroma.

The orzo will continue to absorb some liquid after you add the shrimp and re-cover, so don’t worry if it still looks a little soupy when you take it off the heat — you don’t want the skillet to be completely dry.