Lemon Pepper Shrimp Scampi

Sautéed asparagus makes a fine accompaniment. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound trimmed asparagus spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

403

Fat:

10.4g (sat 4.8g,mono 2.2g,poly 1.4g)

Protein:

40.1g

Carbohydrate:

34.7g

Fiber:

1.7g

Cholesterol:

276mg

Iron:

4.3mg

Sodium:

549mg

Calcium:

97mg