It’s been a long day. The work day didn’t finish until 7 p.m., and the traffic on my way home was backed up. Then I went to the gym and then grocery shopped, cooked dinner, took pictures, showedered, and am now writing this blog post. It’s now 11:22 pm. It’s a little overwhelming to blog and work a full-time job, but this dinner only took a few minutes.

This is a simple saute with some shrimp in butter, lemon, and garlic. (Don’t you want to swim in it? ?!). You can then serve the shrimp on orzo to soak up all that butter and lemon goodness. It’s easy.


1 cup dry orzo

Fresh parsley chopped to 2 tablespoons plus extra for garnish

Two tablespoons of unsalted butter

Peeled and deveined 1 pound of shrimp

Three cloves garlic, minced

Lemon juice, freshly squeezed two tablespoons

To taste, add Kosher Salt and freshly ground Black Pepper


Cook orzo in a large pot with salted boiling water according to the package directions. Drain well. Combine the orzo with parsley in a medium-sized bowl. Cover and keep warm.

Melt butter over medium heat. Add the garlic and shrimp to a skillet and cook for about 2 minutes, until the shrimp are pink and firm. Add lemon juice and season to taste with salt, pepper, and other spices.

Serve with orzo immediately and garnish with parsley if desired.