Shrimp Saute with Orzo

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25 min. Prep: 10 min. Cook: 15 min.
268 calories/serving (approx.)

Ingredients

1cup orzo
1tablespoon olive oil plus 1 teaspoon olive oil
Saltand salt and black pepper
2cloves garlic and
20large shrimp peeled and deveined, tails left on
1/4cup italian parsley
1 lemon juice and zest of complete lemon
1cup white wine dry
5tablespoons butter, unsalted
1tablespoon capers rinsed

Directions

1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package.

Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.

2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute.

Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes.

Turn and cook for 3 minutes more or until opaque.

Remove from pan and keep warm.

3. Add lemon juice and wine to skillet. Bring to a boil, lower heat and reduce by half, about 2 minutes.

Remove from heat.

Add remaining parsley; stir in butter, lemon zest, and capers.

Adjust seasonings.

Pour over shrimp, and serve on a bed or orzo

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Amyamy

German Rye Beer Bread

Great recipe, I used 1 cup whole wheat flour and 2 cups all purpose flour, giving my rye beer bread more fiber, and I love the caraway seeds in the bread, adding a tasty flavor, I also didn't use the bread machine, all by my hands. I have made several sandwiches several times with these bread, they were yummmy.