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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
820
Fat
45g
Ingredients
Crispy Fried Shallots, Cherry Tomato, Butter, Extra Virgin Olive Oil, Red Onion, Cod, Garlic Powder, Shrimp, Black Pepper, Garlic, Artichoke Hearts, Corn Starch, Sugar, Orzo, Kosher Salt, Lemon Juice, Fennel, Canola Oil, Italian Parsley, Paprika
Reviews
4.2
Based on 174 reviews
Mahmoud R. Hassan · 03/08/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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