Shrimp Scampi Orzo

1 cup dry orzo
About 15 shrimp, cleaned and shells removed
1/2 cup frozen peas
1/2 stick butter
1/4 cup olive oil
1 large clover garlic, minced
2 tbsp dry white wine
1 tbsp lemon juice
2 tbsp Dijon mustard
1 small bunch fresh basil leaves, chopped fine
Salt & pepper

Cook the orzo in boiling water for about 7 minutes, or until al dente.
Meanwhile, in a small saucepan, combine the butter, olive oil, garlic, mustard, lemon juice, basil and wine. Cook over low heat until the butter melts and the sauce comes together. Add the frozen peas to the sauce at the last minute and turn off the heat. The hot sauce will cook the peas. Put the lid on the saucepan and set aside.
Season the shrimp with salt and pepper and cook in a pan over medium heat - about 2 minutes per side or until just cooked. Remove them from the pan and set aside on a small plate.
Once the orzo is done cooking, drain and in the same pot, toss with the sauce and shrimp until everything is coated in sauce.
Sprinkle with parmesan cheese, and serve with our So Yummy Garlic Bread.

*I am a huge fan of shrimp scampi, and also a huge fan of pasta. One day I was having shrimp scampi and thought it would be great as a pasta dish. I was right! It's a nice light pasta dish that as great in the summer as it is in the winter. In the winter, when fresh herbs are not as prevalent, you can absolutely use dried herbs. But don't use as much because dried herbs are much stronger in flavor than fresh. In case you were wondering, Orzo is a great pasta that looks like rice, but it is actually pasta. You will often see it used in soups, or rice pilaf. I love it because it cooks fast and is very versatile.
I like the slight tang that the mustard gives to this dish, and the hint of wine really comes through. Of course, if you just want to have shrimp scampi, just omit the pasta and the peas!

When my life was ebbing away, I remembered you, Lord, and my prayer rose to you, to your holy temple. Jonah 2:7