On Friday, at the end of a long day (and after it’d been awhile since the grocery store and I visited), I was thankful for the frozen bag of shrimp in my freezer. Within 20 minutes I’d cooked up this light and simple shrimp dish for supper. I used rice in place of the orzo and substituted mixed, chopped fresh herbs in place of the parsley. This meal will definitely be added to our supper rotation. To balance out the meal, add a green salad, or other lightly sauteed veggies.
LEMON PEPPER SHRIMP SCAMPI
(from Cooking Light)
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1 cup uncooked orzo (use rice to make gluten-free)
2 Tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp (I actually used medium shrimp)
2 teaspoons minced garlic
2 Tablespoons fresh lemon juice
1/4 teaspoon black pepper
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
While orzo cooks, melt 1 Tablespoon butter in a large skillet or wok over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
Melt remaining 1 Tablespoon butter in pan. Add garlic and cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.