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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Having the shrimp pre-cooked makes this dish super quick. From PBS food. Ingredients:
1 cup uncooked orzo pasta |
1 bunch asparagus, trimmed and cut into bite-size pieces |
1/2 red bell pepper, cut into strips |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 1/2 lbs cooked large shrimp |
2 tablespoons fresh garlic, minced |
3 tablespoons fresh lemon juice |
3 tablespoons chopped fresh italian parsley |
salt |
fresh ground black pepper |
Directions:
1. Cook orzo according to package directions. During the last 2 minutes of cooking, add asparagus and red pepper.
2. Drain orzo and vegetables; transfer to a large bowl. Cover and keep warm.
3. Meanwhile, as the orzo cooks, melt butter and oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and saute 2 minutes or until heated through.
4. Add garlic to pan and cook quickly, about 30 seconds, stirring constantly. Stir in lemon juice, parsley, salt and pepper; cook 1 minute until lemon is incorporated.
5. Add shrimp mixture to the pasta and toss together before serving.
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