shrimp, peeled and deveined with tails
lemon, juice and zest only
capers, drained and rinsed
Bring a medium saucepan of salted water to a boil.
Add orzo; cook until al dente, using cooking time suggested on package.
Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
Meanwhile, 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 opaque.
Remove from pan and keep warm.
Add lemon juice and wine to skillet.
Bring to a boil, lower heat and reduce by half, about 2 minutes.
Add remaining parsley; stir in butter, lemon zest and capers.
Pour over shrimp, and serve on a bed or orzo.