This blog post is brought to you by Cooking Light. Not really, but you might think so. I seem to be drawn to this month's issue, like a (hungry) moth to a flame.
Today for lunch I whipped up the Lemon Pepper Shrimp Scampi, a super-simple meal that used ingredients I already had on hand. It was bursting with that great lemon-garlic flavor, and not drowning in butter.
Meanwhile, DD and I have the dough for the Monday Morning Potato Rolls and Bread (p. 160) rising right now, and I'm planning to make the Halibut with Coconut-Red Curry Sauce (page 126) for dinner tonight. Stay tuned for more reviews!
Lemon Pepper Shrimp Scampi Serves 4
1 cup uncooked orzo 2 T. chopped fresh parsley (plus more for garnish, if desired) 1/2 t. salt, divided 2 T. butter, divided 1 1/2 pounds peeled and deveined shrimp 2 t. minced garlic 2 T. fresh lemon juice 1/4 t. black pepper lemon zest (my addition)
Cook orzo according to package directions. Drain. Place in a serving bowl and stir in parsley and 1/4 t. salt. Cover and keep warm.
While orzo cooks, melt 1 T. butter in a large nonstick skillet over medium high heat. Sprinkle shrimp with remaining 1/4 t. salt and saute 2 minutes, or until almost done (this can be done in batches if your skillet isn't large enough). Remove shrimp to a plate. Melt 1 T. butter in the same pan. Add the garlic and cook for 30 seconds, stirring constantly. Stir in shrimp, juice and pepper and cook 1 more minute, or until shrimp are done.
Serve shrimp over orzo. Top with lemon zest and additional chopped parsely, if desired.