1 cup uncooked Orzo pasta
1 lb large shrimp, peeled and deveined
1 tbsp Old Bay seasoning
2 tbsp butter, divided
1/4 cup dry white wine (or chicken broth)
1 tbsp minced garlic
1/2 cup feta cheese crumbles
juice of 1 lemon
1 lemon, sliced
3 tbsp chopped fresh parsley, divided
Cook pasta per package el dente instruction. Drain and rinse in cold water. Pat shrimps dry and sprinkle with Old Bay, toss to cover well. In large, non-stick skillet on medium heat, melt 1 tbsp butter. Add shrimp and cook 2 minutes, flip each shrimp and cook and additional minute. Remove shrimp and set aside. Add wine to pan and deglaze, breaking up bits left by cooking the shrimp. Add the other tbsp butter, melt. Add garlic and cook about one minute. Stir in orzo and 2 tbsp parsley, mix well. Stir in feta and lemon juice. Top with shrimp and a few slices of lemon. Serve.
