Recipe #5 was almost a pasta. We made this shrimp scampi, which sits on top of orzo instead of pasta, making a little bit lighter than a traditional shrimp scampi (also much lighter on butter!). We paired it with asparagus, as was recommended in the recipe, so we were able to knock out two dishes at once!
Lemon pepper shrimp scampi with roasted asparagus with balsamic browned butter on the side. This made for a good combo with the similar flavors of lemon in each. We love lemon flavors! Again, that is the Giant Eagle Bakery multigrain bread, and their special garlic olive oil spread.