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Shrimp Saute with Orzo


Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.

  • Servings: 4

Source: Martha Stewart Living, April/May 1994


  • 1 cup uncooked orzo
  • 1 tablespoon plus 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 20 large shrimp, peeled and deveined, tails left on
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Juice and zest of 1 lemon
  • 1 cup dry white wine
  • 5 tablespoons unsalted butter
  • 1 tablespoon 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 in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

Reviews Add a comment

  • Lena O Reilly
    18 MAR, 2013
  • mrsbourg
    24 FEB, 2011
    I loved this! So easy, and you could keep most of this stuff on hand. I admit I forgot the capers (grrrr) and reduced the amount of butter. I will definitely be making this again.