I found this recipe in my Cooking Light Healthy Cooking book and a couple weeks ago I made it for the first time. If you can’t tell….I love making dishes with shrimp. Recipe will follow!
To update those of you on my sweet son Chris, he is taking it a day at a time. Its not easy being an active person and being forced to be inactive. He was told he has better than 50/50 chance of healing without surgery now – which was better than 50/50 of needing it! All I can say is each day is one day closer to healing and I keep hoping and praying that things just continue to look up from this point on. I think this family has had enough and its time to have some good luck for a change. Thanks for all your concern and well wishes for him!
Lemon Pepper Shrimp Scampi
Cooking Light, March 2009
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
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. Drain and 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 and 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.