Ingredients:

  • 1 cup uncooked orzo pasta (approximately 200g)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt, divided (1.5g)
  • 1 1/2 pounds peeled and deveined shrimp (approximately 680g)
  • 5 teaspoons (25ml) unsalted butter, divided
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper (1.5g)
  • 1/4 teaspoon salt, divided (1.5g)

Instructions:

  1. Cook the orzo according to package directions, omitting any added salt or fat (like oil).
  2. Once cooked, drain the orzo thoroughly. Transfer it to a medium-sized bowl. Stir in the parsley and ¼ teaspoon of salt. Cover the bowl to keep the orzo warm.
  3. Melt 1 tablespoon (14g) of butter in the large non-stick skillet over medium-high heat. Sprinkle the shrimp with the remaining 1/4 teaspoon salt. Add half of the shrimp to the skillet. Sauté for about 2 minutes, or until they are almost cooked through and turning pink. Transfer the shrimp to a plate.
  4. Melt 1 tablespoon (14g) of butter in the same pan. Add the remaining shrimp to the pan. Sauté for about 2 minutes, or until they are almost cooked through and turning pink. Transfer the shrimp to a plate.
  5. Add remaining 1 tablespoon (14g) butter to the pan. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant (be careful not to burn the garlic!). Add the cooked shrimp, lemon juice, and black pepper to the pan. Cook for about 1 minute, or until the shrimp are fully cooked through and coated in the sauce.
  6. Divide the parsley orzo among plates and top with the lemon garlic shrimp. Serve immediately.