Lemon Pepper Shrimp Scampi

By sheilaolim

Sautéed asparagus makes a fine accompaniment. Heat 2
teaspoons olive oil in a large nonstick skillet over
medium-high heat. Add 1 pound trimmed asparagus
spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt
and 1/8 teaspoon black pepper.

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

1. 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.
2. 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.
3. 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.