Shrimp with Orzo

The last time I made a shrimp main dish, I liked the shrimp, but didn't care for the pasta that went with it.  So I found a shrimp recipe that uses orzo instead.  It turned out to be just what I was looking for.  The recipe came from Martha Stewart's cookbook What to Have for Dinner.  I pretty much made it as listed, but substituted chicken broth for water in the cooking of the orzo and only made one serving using 1/4 cup of orzo.  I also took off the the shrimp tails, even though the recipe says to leave them on.  I really don't like having to eat a juicy, saucey shrimp with my fingers or spit out a shrimp tail when it's just as easy to remove the tails as they're peeled for the recipe. I also next time I make it, I'll reduce the sauce and the amount of butter in the sauce, it was really too much for the amount of shrimp.  I served it with a veggie salad (to be posted later), steamed spinach and pinot grigio. 

Shrimp Saute with Orzo

1 cup uncooked Orzo
1 tablespoon plus 1 teaspoon olive oil
salt and freshly ground pepper
2 cloves garlic, peeled and minced
20 large shrimp, peeled and deveined, the tails left on
1/4 cup finely chopped parsley
juice and zest of one lemon
1 cup dry white wine
5 tablespoons butter
1tablespoon capers, rinsed

Bring a medium saucepan of salted water to a boil.  Add orzo; cook until al dente, using cooking time suggested on the package.  Drain, toss with 1 teaspoon olive oil and salt and pepper to taste.
Meanwile, 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 opague.  Remove from pan and keep warm.
Add lemon juice and wine to the skillet.  Bring to a boil, lower heat, and reduce to 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.