1 cup uncooked orzo (rice shaped pasta)
2 tablespoon chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoon unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoon bottled minced or chopped garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large non stick skillet over medium high heat. Sprinkle shrimp with remaining 1/4 salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done.
Serve over Orzo with a side vegetable.