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Nutrition Facts
Serving Size 1 (348g) Recipe makes 4 servings
Calories 445
Calories from Fat 115		(25%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 276mg		92%
Sodium 708mg		29%
Potassium 667mg		19%
Total Carbohydrate 38.9g		12%
	Dietary Fiber 3.8g	15%
	Sugars 2.4g
Protein 43.0g		86%
detailed view... how is this calculated?

Lemon Pepper Shrimp Scampi With Sauteed Asparagus

Recipe #369578 | 20 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
May 4, 2009

The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 lb asparagus spear, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked orzo pasta
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
2 tablespoons unsalted butter, divided
1 teaspoon unsalted butter
1 1/2 lbs jumbo shrimp, peeled and deveined
1/4 teaspoon salt
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Directions

1
Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
2
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.
3
Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
4
Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.

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Featured Reviews for This Recipe

From: Deantini

On Oct 22, 2009

This is a wonderful combination of flavours. I did not use asparagus but used snow peas instead, which worked really well. I sauteed the snow peas along with the garlic and added shrimp as per direction, so I omitted the first step where vegetables are sauted separately. Again, the flavours were wonderful and the dish is simple to prepare. Made for Think Pink - Oct 2009

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From: Az G

On May 25, 2009

This was a fantastic meal. Followed the recipe exactly, except for using gluten free pasta. Super easy and delicious. I'll make this again. Made for the Garden Forum Herb of the month, May 2009.

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From: SueVM

On May 14, 2009

We absolutely loved, loved this meal. My DH raved how good it was and I have to agree. I would give this 10 stars if I could. Restaurant quality and company worthy, the flavors meld so perfect together. Thank you Jackie for such a wonderful recipe. Made for the team Dining Daredevils for ZWT5.

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From: luvcook'n

On May 13, 2009

We really enjoyed this dish!! It was fast and easy to put together...and the flavours are well blended. I did however cut down on the salt (personal preference) and had to use a different pasta (what I had on hand). I will definate4ly be making this again. Thank you for sharing. Made for ZWT5.

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