I received the newest copy of Cooking Light last week and this quick and easy Shrimp Scampi dish caught my eye. We’ve had a bag of frozen shrimp in the freezer that’s been begging to be used up. This recipe is definitely going into the rotation. This was the first time I made Orzo it was super quick and easy. This had just the right amount of butter too since sometimes scampi means the shrimp is swimming in the fat.
The only modifications I made to the recipe were I added lemon zest in addition to the lemon zest. If you have any spinach on hand, this would be a great stir in for the green color. We served it with side salad, but grilled asparagus or steamed broccoli would also make a great side. Enjoy!
Lemon Pepper Shrimp Scampi (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
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.
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.
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.