Shrimp Scampi Supreme
|Orzo/Other small pasta||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Medium shrimp/Scallops||1 Pound, shelled and deveined|
|Zucchini||2 Medium, halved lengthwise and sliced 1/2 inch thick|
|Garlic||4 Clove (20 gm), minced|
|Dry white wine/Clam juice||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
Cook the orzo according to package directions, drain, rinse with hot water, and drain well again.
Meanwhile, in a 12-inch skillet, heat 2 tablespoons of the oil over moderately high heat for 1 minute.
Add the shrimp and stir-fry for 2 to 3 minutes or until pink and curled.
Transfer to a large bowl.
Add the zucchini to the skillet and stir-fry for 2 to 3 minutes or until crisp-tender.
Transfer to the bowl with the shrimp.
Reduce the heat to moderate.
Add another tablespoon of the oil to the skillet and heat for 1 minute.
Add the garlic, stir-fry for 1 minute, and reduce the heat to low.
Add the wine and lemon juice, stirring to loosen any browned bits from the bottom of the skillet, then add the remaining 1 tablespoon oil and bring to a boil.
Add the pepper and orzo to the shrimp mixture and toss.
Add the shrimp mixture to the skillet and cook, uncovered, for 3 to 5 minutes or until heated through, then stir in the parsley.