Lemon Pepper Shrimp Scampi

Photo: Johnny Autry; Styling: Cindy Barr

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve with sautéed asparagus for a fine accompaniment.

Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 10.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 40.1g
  • Carbohydrate: 34.7g
  • Fiber: 1.7g
  • Cholesterol: 276mg
  • Iron: 4.3mg
  • Sodium: 549mg
  • Calcium: 97mg

Ingredients

  • 1 cup uncooked orzo
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 7 teaspoons unsalted butter, divided
  • 1 1/2 pounds peeled and deveined jumbo shrimp
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
  2. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
  3. 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Note:

This recipe originally ran in Cooking Light March, 2009 and was updated for the November, 2012 25th anniversary issue.

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