Sunday, June 21, 2009

Lemon Pepper Shrimp Scampi

This recipe is from my summer cooking group. The theme for the summer is light and healthy dishes. I used this dish to throw together a quick dinner for 11 people. This was a very fast meal to put together, and was enjoyed by all. I was in such a hurry that I just looked at the ingredients and didn't measure anything. I also tripled the recipe to make sure we had enough for 11 people. I will post the original recipe even though I improvised.


Lemon Pepper Shrimp Scampi
from Cooking Light

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

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.

2 comments:

Kevin said...

This scampi pasta sounds really good!

Amber said...

I've been looking for some orzo recipes. This looks so good. I am going to make it while husband is out of town. (He doesn't do seafood.)