When you’re tired of the 2 week chicken/red meat rotation, I suggest trying this little baby out. Paired with some fresh veggies or roasted broccoli, it promises to satisfy even the hungriest of husbands (or roommates, or kids, or ..whatever).
Lemon Pepper Shrimp
Adapted from Cooking Light
1 1/2 pounds peeled and deveined uncooked jumbo shrimp
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 tablespoons unsalted butter, divided
2 teaspoons minced garlic (approximately 3 cloves)
Juice of one whole lemon
1/4 teaspoon black pepper
Cook orzo according to package directions. Drain and set aside in a bowl. Add a little bit of butter or olive oil to keep the pasta from sticking together. Stir in chopped parsley and 1/4 teaspoon salt. Cover with foil and keep warm.
Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; sauté 2 minutes or until almost done. You may need to do this in two batches depending on how large your shrimp are and how many shrimp fit in your pan. Remove shrimp from pan and place on a plate.
Melt remaining 1 tablespoon butter in pan. Add garlic to pan and cook for 30 seconds, stirring constantly. Be careful not to burn the garlic. Then, stir in shrimp, lemon juice, and pepper; cook 1 minute or until shrimp are cooked through. Serve over orzo. Enjoy!!