Lemon Pepper Shrimp Scampi from Cooking Light, March 2009

Sauteed asparagus makes a fine accompaniment.

Yield: 4 servings (serving size: 1/2 cup orzo mixture about 7 shrimp)

1 cup uncooked orzo (I made rice.)
2 tablespoons chopped fresh parsley (I dud bit use.)
7 teaspoons unsalted butter, divided (I did not use salt but used salted butter.)
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled 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 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 of salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to 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 to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice and pepper; cook 1 minute or until shrimp are done.

This was so easy and yummy. I also sauteed shrimp in the pan after removing the shrimp. SO GOOD!