Sauteed Lemon Shrimp With Orzo |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Entered for safe-keeping, from Sean Donnellan's Something Tastes Funny , recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. Here's an easy way to appear gourmet. 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 |
Directions:
1. 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.
2. While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
3. 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.
4. 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.)
5. 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.
6. Put shrimp back into sauce and serve on a bed of orzo.
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