Seafood Scampi Orzo
Lemon, butter, garlic—what more could you want? Add in big, succulent shrimp and cod and now you have the ultimate comfort food. Often served with linguini, Chef Anthony opts for orzo, which is easier to eat on the go and compliments the garlic butter sauce perfectly. A side of charred tomato and roasted fennel, plus a sprinkle of crispy shallots, complete this elegant yet satisfying dish.
Nutritional facts
Protein
36g
Carbs
67g
Calories
822kcal
Fat
45.4g
Ingredients
Paprika, Italian Parsley, Canola Oil, Fennel, Lemon Juice, Kosher Salt, Orzo, Sugar, Corn Starch, Artichoke Hearts, Garlic, Black Pepper, Shrimp, Garlic Powder, Cod, Red Onion, Extra Virgin Olive Oil, Butter, Cherry Tomato, Crispy Fried Shallots
Contains milk, fish (Fish), crustacean shellfish (Shrimp), wheat.
Reviews
4.2
Based on 127 reviews
Mahmoud · 03/08/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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