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Recipe By: Steve Hamilton
Shared By Steve Hamilton

Orzo: Lemon Pepper Shrimp & Asparagus

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 pound, raw/peeled/deveined shrimp
  • Sea salt & ground pepper
  • 1/2 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1 1/4 cups dry Orzo pasta
  • 3 cups chicken broth
  • 3 cups fresh asparagus, trimmed & thinly sliced
  • Juice of a lemon
  • 2 tbsp finely chopped parsley

Directions

In a skillet, add 1tbsp butter and 1 tbsp Olive oil and heat on medium-high heat.
Add shrimp and cook until pink and a little browned on each side, about 2 minutes per side.
Remove shrimp from pan.
Add the rest of the butter & olive oil to pan and heat on high.
Add shallots, cook until tender.
Add garlic.
Add Orzo and toast for a minute. Then add chicken broth and cook Orzo until tender. Add Asparagus and more broth if needed until Orzo absorbs enough to be soft and Asparagus is tender (not mushy).
Add cooked shrimp to pan with lemon juice.
Serve and Garnish with Parsley

Save Recipe

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