This is a delicious, quick cooking shrimp dinner that is sure to impress! Its made similar to shrimp scampi, but is served on Orzo instead of Linguine. Orzo is actually a wonderful semolina pasta that looks like a flat rice. I added a little diced red and yellow pepper to make it pretty, but it can always be omitted.

Shrimp and Orzo Recipe

1/2 c orzo
2 tbsp olive oil
2 cloves garlic
10 large shrimp, peeled and de-veined
15 asparagus, tips
2 tbsp red pepper, small dice
2 tbsp yellow pepper, small dice
1/4 c parsley, chopped
1/2 lemon, juiced and zested
1/4 c dry white wine
2 tbsp unsalted butter
salt
pepper

1. Cook orzo according to package directions. Drain, and toss with 1 tsp olive oil, salt and pepper.

2. Meanwhile, heat remainder of the olive oil in a medium saute pan over medium heat. Add the garlic and cook, stirring constantly for one minute. Add the shrimp and half of the parsley and saute (turning once) until the shrimp is opaque and starting to brown. Remove the shrimp from the pan with a slotted spoon.

3. Add the asparagus tips and saute for about one minute, and then add the red and yellow pepper. Saute for another minute. Pour in the lemon juice and wine and simmer for a few 2-3 minutes until reduced by half. Stir in remaining parsley, butter and lemon zest, and then add the shrimp back to warm through. Season with salt and pepper and serve over the orzo.

Makes 2 Servings