Categories: Italian, Pasta, Seafood

Ingredients

• 1/2 cup uncooked orzo
• 1 tablespoons chopped fresh parsley
• 1/4 teaspoon salt, divided
• 3 teaspoons unsalted butter, divided
• 3/4 pounds peeled and deveined jumbo shrimp
• 1 teaspoons minced fresh garlic
• 1 tablespoons fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Directions

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.

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