Shrimp Saute with Orzo

Shrimp Saute with Orzo


Makes 2 servings

  • 1/2 c uncooked orzo

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

  • 2 cloves garlic, minced

  • 10 large shrimp, peeled and deveined, tail off

  • 1/8 c fresh flat leaf parsley, finely chopped

  • 1/2 lemon zested and juiced

  • 1/2 c dry white wine

  • 1 tsp unsalted butter

  • 1 tsp capers


  1. Bring a medium saucepan of salted water with a splash of olive oil to a boil.

  2.  Add orzo and cook until al dente (about 10 minutes). Drain and set aside.

  3. Meanwhile, heat oil in a large skillet.

  4. Add garlic and cook over low heat for 1 minute, be careful not to burn.

  5.  Add shrimp, salt and pepper, and half of the parsley.

  6. Cook for 3 to 4 minutes over low heat.

  7. Turn and cook for 2 to 3 more minutes or until opaque.

  8. Remove from pan and keep warm.

  9. Add lemon juice and wine to skillet.

  10. Bring to a boil then lower heat and reduce by half, about 2 or 3 minutes.

  11. Remove from heat. Add remaining parsley; stir in butter, lemon zest and capers.

  12.  Adjust seasonings if necessary and pour sauce over shrimp and serve over a bed of orzo.

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