Shrimp Saute with Orzo


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


  • 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

  • ¼ 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.

Related Articles