Lemon Pepper Shrimp Scampi

1 small box uncooked orzo
2 T chopped fresh parsley
1/2 t salt, divided
7 t unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp (we used the precooked frozen shrimp)
2 t minced garlic
2 T fresh lemon juice
1/4  black pepper

1. Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t salt. Cover and keep warm.

2. While orzo cooks, melt 1 T butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 t salt. Add the shrimp to the pan. Saute for 2 minutes or until almost done (time can be shortened if using precooked shrimp). Transfer shrimp to plate. (If using jumbo jumbo shrimp, do this in 2 batches and add another t of butter before doing the second bunch).

3. Melt remaining 1 T butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice, and pepper; cook 1 minute or until shrimp are done.

NOTE: The orzo may taste a tad bit plain since there is no sauce. We added a touch of balsamic vinegar to the pasta just to spice it up a bit.

Goes deliciously with Roasted Asparagus with Balsamic Butter Sauce (we also sprinkled some of this sauce over the scampi)

Calories: 403
Fat: 10.4 g (sat 4.8 g, mono 2.2 g, poly 1.4 g)
Protein: 40.1 g
Carbs: 34.7 g
Fiber: 1.7 g
Cholesterol: 276 mg
Iron: 4.3 mg
Sodium: 549 mg
Calcium: 97 mg