Rating: 4.5 stars
116 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 17
  • 4 star values: 27
  • 5 star values: 69

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper and served over a bed of orzo.

David Bonom
Recipe by Cooking Light November 2012

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

403 calories; fat 10.4g; saturated fat 4.8g; mono fat 2.2g; poly fat 1.4g; protein 40.1g; carbohydrates 34.7g; fiber 1.7g; cholesterol 276mg; iron 4.3mg; sodium 549mg; calcium 97mg.
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