Sauteed Lemon Shrimp With Orzo - cooking recipe

Ingredients
    1 cup uncooked orzo pasta
    1 teaspoon olive oil
    salt, to taste
    pepper, to taste
    2 tablespoons olive oil
    2 garlic cloves, minced
    20 large fresh shrimp, peeled and deveined, tails on
    2 tablespoons fresh flat-leaf Italian parsley, finely chopped
    1 cup dry white wine
    2 tablespoons fresh flat-leaf Italian parsley, finely chopped
    1 lemon, juice and zest of
    3 tablespoons unsalted butter
    1 tablespoon capers, rinsed and drained
Preparation
    Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
    While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
    Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
    Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
    Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
    Put shrimp back into sauce and serve on a bed of orzo.

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