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.