Another quickie! Score! The orzo was a little dry, think next time I’ll put a tbsp of butter in it (not healthy I know, but whatever!). The shrimp was very flavorful! I can’t wait for the leftovers!
Lemon Pepper Shrimp Scampi
Sautéed asparagus makes a fine accompaniment. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound trimmed asparagus spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Source: Cooking Light Magazine, March 2009
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Calories: 403, Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g), Protein: 40.1g, Carbohydrate: 34.7g, Fiber: 1.7g, Cholesterol: 276mg, Iron: 4.3mg, Sodium: 549mg, Calcium: 97mg