Lemon Shrimp and Asparagus Orzo Primavera

• 8 oz orzo
• 1 lb shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt, to taste
• Pepper, to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side.
3. 3 Remove shrimp and set aside. In the same skillet, add remaining olive oil and sauté garlic until fragrant.
4. 4 Add asparagus to the skillet and cook until tender but still crisp.
5. 5 Stir in chicken broth, lemon zest, and juice; simmer for 2 minutes.
6. 6 Return shrimp and orzo to the skillet; toss to combine. Stir in Parmesan cheese and parsley.
7. 7 Season with additional salt and pepper to taste and serve immediately.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra tanginess.
• Substitute orzo with your favorite pasta shape.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute shrimp with chicken for a heartier dish.

Pairings

• Grilled vegetables
• A light arugula salad

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 10 minutes before cooking.
• Feel free to add a dash of red pepper flakes for a spicy kick!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

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

Serving Suggestions

• Pair with a crisp green salad and a slice of crusty bread.
• Serve with a chilled glass of white wine for a delightful dinner.

FAQ