Lemon-Tarragon Shrimp Scampi with Orzo

Why Infuse Shrimp Scampi?

Shrimp scampi already has the perfect base for infusion: butter, garlic, white wine, and fresh herbs. Since THC and CBD are fat-soluble, butter and olive oil are ideal for carrying cannabinoids into your dishes. Think of cannabis as a flavor amplifier here—not just in terms of psychoactive effects, but aromatically, it enhances the bouquet of tarragon and lemon zest.

Here’s the magic: because this is a one-pan meal, you only need to swap a portion of the butter or olive oil with your infused version, and you’ve got a fast, effective edible ready in under 30 minutes.

Let’s Talk Science: Decarboxylation 101

Before you can enjoy the benefits of THC or CBD in your food, your cannabis needs to go through decarboxylation—the process of heating it just enough to activate cannabinoids like THC (from THCA) and CBD (from CBDA). Without it? No buzz, no relief.

This is where most folks mess up. Too hot? You destroy THC. Too cold? Nothing activates.

Recommended Temps for Decarbing:

• THC: 240°F for 30 minutes

• CBD: 240°F for 60 minutes

With the ECRU Decarboxylator, all you do is press one button. It’s built with even heating, smell control, and a non-stick FDA-grade canister. There’s no mess, no smell filling your kitchen—and no guesswork.

Infusion Made Easy

After decarbing, just add your butter or oil into the same canister:

• Butter or Ghee: rich, creamy, and classic

• Olive oil: perfect for lighter dishes

• Coconut oil or MCT oil: great for tinctures and keto-friendly recipes

• Honey or Glycerin: for teas and desserts (not used here, but worth knowing!)

The ECRU Decarboxylator infuses in 4 hours, giving you up to 1 cup of potent infused fat per batch.

Full Recipe: Cannabis-Infused Lemon-Tarragon Shrimp Scampi with Orzo

Dosage Tip: Start low. We recommend substituting ½ to 1 tablespoon of cannabis-infused butter or oil and balancing the rest with regular fat.

Ingredients

• ¼ cup unsalted butter (substitute ½–1 Tbsp with canna-butter)

• 2 Tbsp extra-virgin olive oil, divided

• 4 garlic cloves, thinly sliced

• ½ tsp crushed red pepper

• ½ cup dry white wine (Sauvignon Blanc recommended)

• 1 tsp kosher salt

• 1 tsp lemon zest + ¼ cup lemon juice, divided

• 1 lb jumbo shrimp (16/20 count), peeled & deveined

• 8 oz orzo pasta (about 1⅓ cups)

• 2 cups chicken stock

• 1 cup water

• ¼ cup fresh parsley, finely chopped

• 1 Tbsp fresh tarragon, chopped, divided

• Optional garnish: extra tarragon or parsley

Directions

Step 1: Sauté Shrimp

1. In a large skillet, heat the butter and 1 Tbsp olive oil (make sure to use infused butter here!) over medium-high.

2. Add garlic and crushed red pepper; stir until fragrant (1 minute).

3. Add white wine, salt, lemon zest. Simmer 2–3 minutes.

4. Place shrimp in a single layer. Cook until just opaque, 1–2 minutes per side.

5. Transfer shrimp to a bowl; tent with foil to keep warm. Clean skillet.

Step 2: Toast and Simmer Orzo

6. Add the remaining 1 Tbsp olive oil to the skillet.

7. Stir in orzo, toasting gently (1 minute).

8. Pour in chicken stock + water, bring to simmer.

9. Reduce to medium-low and cook until orzo is al dente (about 12 minutes).

10. Off heat, fold in parsley, 2 Tbsp lemon juice, 1 tsp tarragon. Fluff with a fork.

Step 3: Reunite Shrimp and Orzo

11. Stir remaining 2 Tbsp lemon juice and 2 tsp tarragon into the shrimp.

12. Spoon shrimp and sauce over the orzo. Cover and let stand 5 minutes.

13. Garnish with more herbs. Serve immediately.

Pro Tips from the Cannabis Kitchen

• Toasted Orzo = Depth: Light toasting in oil adds a nutty undertone that plays beautifully with citrus and shrimp.

• Infused Butter Timing: Add the infused butter at the beginning (but don't crank the heat above medium). Cannabinoids begin to degrade around 300°F.

• Cannabis Tolerance: 1 tsp of infused butter per person can offer a mild experience; start slow and wait 90 minutes before seconds.

Pairing: A Word on Wine

While many reach for Chardonnay, Sauvignon Blanc offers a zippier contrast to the lemon and herb profile. As sommelier Derek Stevenson notes, “The acidity can stand up to the brightness of the lemon in the shrimp scampi.”We love Knights Bridge Pont de Chevalier Sauvignon Blanc — especially for its mineral finish and subtle floral notes that lift the dish.

Final Thoughts

Cooking with cannabis isn’t just about getting high—it’s about getting creative, understanding your ingredients, and building flavor from the ground up. Decarboxylation and infusion are the foundation of that flavor journey.

So next time you’re planning a cozy dinner or a weekend dinner party, skip the gummy bears and roll out this shrimp scampi with infused elegance. Just don’t forget to label your leftovers.

Happy cooking and stay elevated. 🌿🍤