Wow, pasta twice in a row. This time, though, the pasta was just a guest star to our quick shrimp scampi. We served it over orzo, which is quickly becoming my favorite.
Like the shape, like the texture, like how it adds a little tooth to a dish.
And tomorrow, I’ll mix the leftover orzo with carrots, cucumber and a little Italian dressing for a pasta salad lunch.
Scampi is nothing fancy. It’s a staple of all the diners I’ve ever been to in Pennsylvania and New York. And since we had wild-caught North Carolina shrimp to work with, it has a nice local touch. We like local food. Enjoy!
Shrimp Scampi (serves two)
1/2 pound shrimp, peeled and cut in half
2 Tbsp. butter
3 cloves of garlic, chopped coarsly
1 cup white wine (we had an open bottle of Reisling)
However much orzo you want to cook
juice and zested peel of one lemon
1/2 cup grated parmesan
Bring water to a boil for orzo.
Meanwhile melt butter in a medium skillet over low heat. When butter is bubbling, add garlic and saute until tender.
Add orzo to boiling water. Cook 8-9 minutes.
Let wine mixture bubble until alcohol taste has dissipated.
About 4 minutes before orzo is ready, add shrimp, lemon peel and juice to pan. Stir shrimp gently and cook just unitl it all turns pink. Toss in most of the parmesan.
Drain orzo and plate. Pour shrimp mixture on top. Salt and pepper to taste and sprinkle with remaining parmesan.