Well, it's what WE had for dinner.
Lemon Pepper Shrimp Scampi with Orzo
It’s a simple sauté of some shrimp swimming in a mixture of butter, lemon juice and garlic (don’t you just want to swim in this?!). Once the shrimp gets all cooked through, you can serve it on a bed of orzo, making sure it soaks up all of that lemony, buttery goodness. Easy enough, right?
Makes 2 servings.
- 1 cup dry orzo
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons unsalted butter
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water, cook orzo according to package instructions; drain well. In a medium bowl, combine the orzo and parsley; cover and keep warm.
Melt butter in a skillet over medium high heat. Add shrimp and garlic and cook until the shrimp is pink, firm and cooked through, about 2-3 minutes. Stir in lemon juice; season with salt and pepper, to taste.
The recipe is from Damn Delicious.
We also had some pretty yummy green beans. Richard had bought some fresh from our local farmers' market, so I used this recipe to cook just enough for the two of us. I added a little bit of lemon juice, leftover from the Scampi, probably half a tablespoon.
Quick and Easy Green Beans
12 ounces trimmed green beans
1/4 cup water
1 tablespoon butter or olive oil
1/4 teaspoon salt
1. Place green beans in a large skillet; pour in 1/4 cup water.
2. Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
3. Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
This recipe is from Cooking Light (see My Recipes).
Let me know if you try either of these. Both recipes are going in our permanent collection.