Sauteed Lemon Shrimp With Orzo

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. Here's an easy way to appear gourmet.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.