Ingredients

• 1 C orzo, uncooked
• 4 C chicken or seafood broth
• 1 T olive oil
• 2 cl garlic, peeled and minced
• 20 ea large shrimp, peeled, deveined, w/tails
• 1/4 C Italian parsley, finely chopped
• juice and zest of 1 lemon
• 1 C dry white wine
• 5 T unsalted butter
• 1 T capers, rinsed

Instructions

1. Cook the orzo in the broth, drain, then mix with 1 t olive oil and season to taste.
2. Saute the garlic until fragrant, then add the shrimp and cook until done. Season to taste, then remove from the pan and keep warm.
3. Add the lemon juice and wine to the skillet, reduce by half, then melt in the butter and add the parsley, lemon zest and capers. Toss the shrimp into the sauce.
4. Plate the orzo, top with the shrimp mixture, and serve.

Source: source

Contributed by: Skip