Lemon Pepper Shrimp Scampi With Sauteed Asparagus |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says Spring is here to me! Ingredients:
2 teaspoons olive oil |
1 lb asparagus spear, trimmed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup uncooked orzo pasta |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
2 tablespoons unsalted butter, divided |
1 teaspoon unsalted butter |
1 1/2 lbs jumbo shrimp, peeled and deveined |
1/4 teaspoon salt |
2 teaspoons bottled minced garlic |
2 tablespoons fresh lemon juice |
1/4 teaspoon black pepper |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
2. Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
3. Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
4. Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.
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