Sauteed Lemon Shrimp With Orzo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup uncooked orzo pasta
• 1 teaspoon olive oil
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 20 large fresh shrimp, peeled and deveined, tails on
• 2 tablespoons fresh flat-leaf italian parsley, finely chopped
• 1 cup dry wine
• 2 tablespoons fresh flat-leaf italian parsley, finely chopped
• 1 lemon, juice and zest of
• 3 tablespoons unsalted butter
• 1 tablespoon capers, rinsed and drained

Recipe

• 1 bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
• 2 while orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
• 3 add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. remove from pan and keep warm.
• 4 bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
• 5 remove saute pan from heat, add remaining 2 tablespoons finely chopped italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
• 6 put shrimp back into sauce and serve on a bed of orzo.