Ingredients: |
Ingredients: Asparagus
1 lb asparagus ends trimmed, cut into 2-inch slices
Orzo
1 cup orzo uncooked
2 cups chicken stock or vegetable stock or water or vegetable stock or water
Shrimp
2 tablespoons olive oil
1.5 lb raw shrimp peeled, deveined, tails off (large - about 15-20 count per pound)
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt to taste
¼ teaspoon freshly ground pepper
Sauce
5 cloves garlic minced
¼ cup freshly squeezed lemon juice 1 large lemon
¼ cup dry white wine
3 tablespoons salted butter
Garnish
3 tablespoons capers
fresh basil
fresh thyme
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Directions: |
Directions:Cook asparagus
Bring a medium saucepan half filled with water to a boil. Add asparagus (ends trimmed), sliced into 2-inch slices. Cook in boiling water for 5 minutes. Drain and remove asparagus to a large bowl.
Cook orzo
In a medium saucepan (the same one you used for cooking asparagus) combine 1 cup of uncooked orzo and 2 cups of chicken stock (or water). Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions).
Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
While the orzo cooks, proceed with the rest of the recipe.
Cook shrimp
Heat a large, high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp without overcrowding (you might have to cook in 2 batches). Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper). Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
Remove shrimp from the skillet.
Make sauce
Add minced garlic, lemon juice, and white wine to the skillet where you cooked the shrimp and deglaze the pan. Reduce heat, and cook until the sauce reduces just a bit and garlic is softened. Remove from heat and fold in butter, off heat, letting it melt in the sauce.
Assembly
Add cooked orzo, cooked asparagus, and 2 tablespoons of capers to the skillet with the lemon garlic butter sauce. Stir to combine. Taste and season with more lemon juice, red pepper flakes, and/or just salt and pepper.
Add cooked shrimp to the orzo and stir it to reheat on low heat.
When serving, top with the remaining 1 tablespoon (or more) of capers, chopped fresh basil, and thyme. Squeeze a little bit of lemon juice over the shrimp if you like. |
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