A light and refreshing meal. The lemon and pepper really make the dish shine! Serve with sautéed asparagus for a delicious dinner.
1 cup uncooked orzo
2 Tbsp chopped fresh parsley
1/2 tsp salt, divided
7 tsp unsalted butter, divided
1 1/2 lbs peeled and deveined jumbo shrimp
2 tsp minced fresh garlic
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
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.
Yield: 4 servings (403 calories, 10.4 g total fat, 4.8 g saturated fat, 40.1 g protein, 34.7 g carbohydrate, 1.7 g fiber, 276 mg cholesterol)
Cooking Light, October 2012