Sauteed Lemon Shrimp With Orzo

• 1 cup uncooked orzo pasta
• 1 teaspoon olive oil
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 20 large fresh shrimp, peeled and deveined, tails on
• 2 tablespoons fresh flat-leaf Italian parsley, finely chopped
• 1 cup dry white wine
• 2 tablespoons fresh flat-leaf Italian parsley, finely chopped
• 1 lemon, juice and zest of
• 3 tablespoons unsalted butter
• 1 tablespoon capers, rinsed and drained

1. Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
2. While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
3. Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
4. Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
5. Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
6. Put shrimp back into sauce and serve on a bed of orzo.

orzo pasta, olive oil, salt, pepper, olive oil, garlic, fresh shrimp, flatleaf, white wine, flatleaf, lemon, unsalted butter, capers

Taken from www.food.com/recipe/sauteed-lemon-shrimp-with-orzo-326474 (may not work)