Lemon Garlic Shrimp with Orzo

When I made my (half) menu this month, I was looking for lots of quick and easy meals. Although I've been cooking a little more lately, I have still had many nights I've just fed everyone cold cereal. So, when I came across this recipe from Pioneer Woman I knew it would be a keeper. For one, there is minimal prep, I'm talking under 10 minutes and all you have to do is throw this stuff in the oven and put the pasta on. Secondly, everyone here just adores shrimp!

I have actually made this twice recently. The first night I made it I only had a mere 1/2 lb. of shrimp from my freezer to work with and none of us got our fill. So, of course, I had to make it again! It's amazing what a few simple ingredients can to. It may not look much, but this dish has so much flavor. That along with the simplicity of it, it'll be calling your name too!!

Lemon Garlic Shrimp with Orzo
1 pound raw, frozen shrimp, deveined, shells on
1 stick cold butter, cut into pieces
1/2 tsp. salt
2 cloves garlic, peeled
2 Tbsp. fresh parsley
1/2 lemon, juiced
2 cups orzo pasta

Preheat oven to 375 degrees. Rinse frozen shrimp to separate and partially thaw them, then arrange in a single layer on a baking sheet. Fill a pot of water and put it on the stove to bring to a boil.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt and parsley. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly. Mine was done in under 10 minutes, but times will vary depending on oven and how frozen shrimp is.

While shrimp is cooking, drop orzo into boiling water and cook according to package directions. Drain pasta and pour into serving dish. Pour cooked shrimp and lemon garlic sauce over the pasta and toss gently to coat.

*If you want to add a little extra heat, add a few sprinkles of red pepper flakes to the butter sauce.

SOURCE:Pioneer Woman

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