Ingredients
- 1 cup uncooked orzo (rice-shaped pasta)
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt, divided
- 7 tsp unsalted butter, divided
- 11/2 lb peeled and de-veined jumbo shrimp
- 2 tsp bottled minced garlic
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper
Directions
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.
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.
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.
Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
