Garlic Lemon Butter Shrimp and Asparagus Orzo

• 8 oz orzo
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chicken broth
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook orzo according to package instructions; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat. Add garlic and shrimp; cook until shrimp are pink and curled.
3. 3 Add asparagus to the skillet and cook for 3-4 minutes until just tender.
4. 4 Stir in lemon juice and chicken broth; simmer for 2 minutes.
5. 5 Add cooked orzo to the skillet, toss to combine. Season with salt and pepper.
6. 6 If using, sprinkle with Parmesan cheese and red pepper flakes.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Measuring cups and spoons
• Cutting board and knife

Variations

• For a vegetarian option, omit shrimp and add more asparagus or substitute with cherry tomatoes.

Substitutions

• If orzo isn't available, substitute with farfalle or penne pasta.
• Use olive oil instead of butter for a dairy-free version.

Pairings

• Crusty baguette
• Garlic bread
• A side Caesar salad

Nutrition

Tips

• For extra flavor, zest one lemon into the skillet before adding the lemon juice.
• Make sure not to overcook the shrimp; they cook quickly and should remain juicy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth.

Freezing: This dish does not freeze well due to the texture of the shrimp and orzo.

Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Pairs well with a chilled glass of white wine.

FAQ