1 c uncooked orzo (rice shaped
pasta) 1 tb plus 1 teaspoon olive oil
Salt and freshly ground pepper 2 cl garlic, peeled and minced
20 lg shrimp, peeled and
deveined, tails left on 1/4 c finely chopped Italian
parsley Juice and zest of 1 lemon 1 c dry white wine
5 tb unsalted butter
1 tb capers, rinsed
1. 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.
2. 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.
3. 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