For shrimp, peel and devein shrimp. Add oil to 10-in skillet; heat over med-high 1-3 minutes or until shimmering. As skillet heats, combine salt, pepper and sugar in a small bowl; add shrimp and toss to coat.
Arrange shrimp in single layer over bottom of skillet and cook 1 minute or until 1 side is browned and edges are pink. Remove skillet from heat and turn shrimp over; let stand additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove from skillet, set aside.
For orzo, in same skillet, combine orzo, pressed garlic, and broth . Bring to a boil; cover and reduce heat to med-low. Cook 10-12 minutes or until orzo is cooked through.
As orzo cooks, zest lemon to measure 1 Tb zest; juice lemon to measure 1 Tb juice. Chop the parsley.
Remove skillet from heat and stir in peas, butter and lemon juice. arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and parsley before serving.
Originally Submitted
6/16/2010
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