It’s been a long day. The work day didn’t finish until 7 p.m., and the traffic on my way home was backed up. Then I went to the gym and then grocery shopped, cooked dinner, took pictures, showedered, and am now writing this blog post. It’s now 11:22 pm. It’s a little overwhelming to blog and work a full-time job, but this dinner only took a few minutes.
This is a simple saute with some shrimp in butter, lemon, and garlic. (Don’t you want to swim in it? ?!). You can then serve the shrimp on orzo to soak up all that buttery and lemony goodness. It’s easy.
You can serve this dish with a crusty garlic loaf, which is essential to the plate. Who doesn’t like hot, freshly baked garlic bread? I could eat a whole garlic bread loaf all by myself!
- 1 cup dry orzo
- Fresh parsley chopped to 2 tablespoons plus extra for garnish
- Two tablespoons of unsalted butter
- Peeled and deveined 1 pound of shrimp
- Three cloves garlic, minced
- Lemon juice, freshly squeezed two tablespoons
- To taste, add Kosher Salt and freshly ground Black Pepper
Cook orzo in a large pot with salted boiling water according to the package directions. Drain well. Combine the orzo with parsley in a medium-sized bowl. Cover and keep warm.
Melt butter over medium heat. Add the garlic and shrimp to a skillet and cook for about 2 minutes, until the shrimp are pink and firm. Add lemon juice and season to taste with salt, pepper, and other spices.