Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Saute with Orzo 2.7 (17) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal. Ingredients 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 Directions 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. 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. 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. Rate it Print