Tuesday, October 18, 2011

Lemon Pepper Shrimp Scampi

I'm kind of half-considering moving to Wordpress, because I think I like the layout and functionality more than Blogger. By my next entry I'll know for sure what I'm going to do about that.

It's been awhile since I've posted, but I still have been cooking most every night. With homework though, it's hard to find the time to post on here. I'm seriously like 2 weeks behind in sharing what I've cooked. But as this journal is called "The Law Student's Cookbook", it does have to be expected that I don't have all the free time in the world to be posting on here. I guess it's a surprise in itself that I actually do cook almost every night.

This meal was super easy and was also the first time I've tried orzo. I really enjoyed it and will be trying different orzo recipes in the future!

This entry will be submitted to Presto Pasta, hosted this week by The Life & Loves of Grumpy's Honey Bunch!

Lemon Pepper Shrimp Scampi

1/2 cup uncooked orzo
1 tbsp chopped parsley
1/4 tsp kosher salt
3 1/2 tsp Brummel&Brown
3/4 lb peeled and deveined shrimp
1 garlic clove, minced
1 tbsp lemon juice
1/8 tsp black pepper

1. Cook orzo according to the packaging. Drain and place in a medium bowl. Stir in parsley and 1/8 tsp salt. Cover and set aside.

2. Melt 1 tbsp Brummel&Brown in a large skillet over medium-high heat. Sprinkle the shrimp with remaining salt. Add the shrimp to the pan and saute 2 minutes, or until almost done. Transfer the shrimp to a plate and set aside.

3. Melt the remaining Brummel&Brown in a pan. Add garlic and cook for 30 seconds. Stir in shrimp, lemon juice, and pepper. Cook for 1 minute or until shrimp are done. Serve the shrimp over the orzo.



  1. not sure what Brummel & Brown is... but the rest of the ingredients have me positively drooling!!!! Thanks for sharing with Presto Pasta Nights.

  2. I should probably clarify that somewhere because I use Brummel&Brown in everything I cook for the most part.


    It's a butter substitute that is actually yogurt based. It's 45 calories per tbsp. I use it pretty much exclusively as a butter replacement (unless I'm baking) and it really works really similarly for more than half the calories. :)