Shrimp Saute Orzo Pasta

Serves 4

* 1 cup uncooked orzo
* 1 tablespoon plus 1 teaspoon olive oil
* Salt and freshly ground black pepper
* 2 cloves garlic, minced
* 20 large shrimp, peeled and deveined, tails left on
* 1/4 cup finely chopped fresh flat-leaf parsley
* Juice and zest of 1 lemon
* 1 cup dry white wine
* 5 tablespoons unsalted butter
* 1 tablespoon capers, rinsed

Directions

1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

New Orleans Style Shrimp and Rice

1 stick of butter
1 T. plus 1 tsp. flour
2 bell peppers
1 onion
2 celery stalks
1 28 oz. can tomatoes
1 can chicken broth
fresh parsley
1 1/2 tsp. Cajun seasoning
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. hot sauce
1 lb. of raw shrimp

In dutch oven melt butter add flour and stir until lightly browned. Then add everything but shrimp and bring to boil. Simmer for 30 minutes. Then add shrimp and cook for 3-5 minutes. Serve over Rice. This is Christina's recipe but i loved it so much i wanted to share it with all of you. Enjoy!