Shrimp with Asparagus with Orzo
Serves 4
Ingredients
- 4 cups chicken broth or stock
- 8 ounces orzo pasta
- 1 lemon zest and juice
- 2 cloves garlic minced
- pinch red pepper flakes optional
- 1 pound asparagus woody ends removed and cut into 1 inch pieces
- 1 1/2 pounds shrimp, peeled and deveined
- 1 Tbsp olive oil divided
Instructions
- In a large stock pot bring chicken broth to a boil.
- Cook orzo according to package directions. When done, drain in a mesh strainer over a bowl to reserve broth. Set aside
- In a large cast iron skillet (or non stick if you don't have cast iron), heat 1 1/2 Tbsp of the olive oil over medium high heat.
- Once the oil shimmers, add the shrimp in a single layer, sprinkle with salt and pepper. DO NOT STIR. Let cook 3-4 minutes on one side until crispy, then stir, cooking 1-2 minutes more or until pink. Set aside.
- Add remaining 1 1/2 Tbsp oil to pan and cook the garlic and red pepper flakes about 30 seconds until fragrant.
- Add the asparagus and lemon zest. Season with salt and pepper. Cook 3-4 minutes or until asparagus is deep green and softened. Add lemon juice, shrimp and pasta back to the pan.
- Stir to combine and lower the heat to medium low. Add in the stock, cooking until reduced by about half and the orzo has a risotto-like texture. Adjust seasonings. Serve with fresh grated Parmesan cheese if desired.