Monday, November 5, 2012

Lemon Pepper Shrimp Scampi

This recipe comes from the Nov 2012 Cooking Light magazine which is currently available. I absolutely LOVE cooking light magazine and lately I find that a majority of my meals come from this magazine! I especially love the "Super Fast 20 minute Cooking Section"

  • 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 minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
Cook orzo according to package directions, omitting salt and fat. Drain. 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. Add remaining shrimp to pan; sauté 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.

Emma was a fan of this dinner and we will make it again!

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