Saturday, May 31, 2008

Shrimp Saute with Orzo

There is something about Fridays that makes me want a nice home cooked meal at the end of the day. At the same time I want something that's fast and easy. I have just had a long week, I don't want to spend all night in the kitchen. I have had a love affair with lemons this week so continuing that theme, I made...another shrimp and orzo dish!! I halved the recipe and left out most of the butter for a light sauce that didn't skimp on flavor. Try boiling the orzo in chicken broth for even more depth!

Shrimp Saute with Orzo
(adapted from Everyday Food)

Makes 2 servings

1/2 c uncooked orzo
1 tbsp olive oil
salt and freshly ground black pepper
2 cloves garlic, minced
10 large shrimp, peeled and deveined, tail off
1/8 c fresh flat leaf parsley, finely chopped
1/2 lemon zested and juiced
1/2 c dry white wine
1 tsp unsalted butter
1 tsp capers

Bring a medium saucepan of salted water with a splash of olive oil to a boil. Add orzo and cook until al dente (about 10 minutes). Drain and set aside.

Meanwhile, heat oil in a large skillet. Add garlic and cook over low heat for 1 minute, be careful not to burn. Add shrimp, salt and pepper, and half of the parsley. Cook for 3 to 4 minutes over low heat. Turn and cook for 2 to 3 more minutes or until opaque. Remove from pan and keep warm.

Add lemon juice and wine to skillet. Bring to a boil then lower heat and reduce by half, about 2 or 3 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest and capers. Adjust seasonings if necessary and pour sauce over shrimp and serve over a bed of orzo.

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