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Print this Recipe    Shrimp Orzo

Sauteed Shrimp W/Orzo
(serves 4)

1 cup uncooked orzo (rice shaped pasta)
1 Tablespoon plus 1 teaspoon olive oil
Salt and freshly ground pepper
2 cloves garlic, peeled and minced
20 large shrimp, peeled and deveined, tails left on
1/4 cup finely chopped Italian parsley
Juice and zest of 1 lemon
1 cup dry white wine
5 Tablespoons unsalted butter
1 Tablespoon capers, rinsed

Bring a medium saucepan of salted water to a boil. Add orzo; cook
until al dente, using cooking time suggested on package. Drain;
toss with 1 teaspoon oil, and add salt and pepper to taste.

Meanwhile, heat remaining oil in a large skillet. Add garlic; cook
over low heat for 1 minute. Add shrimp, salt and pepper to taste,
and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook
for 3 minutes more or until opaque. Remove from pan and keep warm.

Add lemon juice and wine to skillet. Bring to a boil, lower heat
and reduce by half, about 2 minutes. Remove from heat. Add
remaining parsley; stir n butter, lemon zest, and capers. Adjust
seasonings. Pour over shrimp, and serve on a bed or orzo.


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