Shrimp are a quick dinner any night of the week. They’re done when they’re pink and firm, in a few minutes at most. Don’t overcook them, or they’ll turn rubbery. Serve with roasted asparagus to round out your meal.

1 cup uncooked orzo ( rice- shaped pasta)

2 tbsp chopped fresh parsley

1/2 tsp salt, divided

7 tsp unsalted butter, divided

1  1/2 pounds peeled and deveined jumbo shrimp

2 tsp bottled minced garlic

2 tbsp fresh lemon juice

1/4 tsp black pepper


1. Cook orzo according to package directions, omitting salt and fat. Drain. Plaze orzo in a medium bowl. Stir in parsley and 1/4 tsp salt;cover and keep warm.

2. While orzo cooks, melt 1 tbsp butter in a large nonstick skillet over medium high heat. Sprinkle shrimp with remaining 1/4 tsp salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Trasfer shrimp to a plate. Melt 1 tsp butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tbsp butter in pan. Add garlic to pan; cook 30 secods, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

YIELD : 4 servings ( servig size: 1/2 cup orzo mixture and about 7 shrimp).



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