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

Grilled Jerk Shrimp Orzo Salad*

1 large ear sweet corn in husk
1 tsp olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 T Caribbean jerk seasoning
1 small sweet red pepper, chopped

Dressing:
2 T white vinegar
1 T water
1 T lime juice
1 T olive oil
1/8 tsp salt
1/8 tsp pepper

1. Carefully peel back corn husk to within 1 inch of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-inch pieces; add to bowl. Add the shrimp, orzo, and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 servings

2 cups per serving
Calories: 352 g
Fat: 12 g (sat 2 g)
Cholesterol: 138 mg
Sodium: 719 mg
Carbs: 38 g
Fiber: 8 g
Protein: 26 g

Shrimp and Asparagus Pasta

1 bunch of asparagus
1 box whole wheat linguine, angel hair, whatever pasta you choose
4 cloves garlic, minced
1 T olive oil
1/8 cup butter
2 T lemon juice
medium shrimp (however much you choose)
5 ounces mushroom, sliced
grated Parmesean cheese
salt and pepper to taste

1. In a tall pan, steam asparagus; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a roiling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium heat until the garlic is golden brown.
4. Place butter and lemon juice in the sauce pan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the pasta and sprinkle with Parmesean cheese. Salt and pepper to taste.