Servings: 4
Ingredients
- 1 lb Raw Shrimp Peeled and Deveined
- Salt and Pepper to taste
- 1 tsp Paprika
- 1 tbsp Olive Oil
- 1 Chopped Shallot
- 3-4 Cloves Fresh Minced Garlic
- 1 Cup Dry Orzo
- 3 Cups Chicken or Vegetable Broth
- ¼ Cup Heavy Cream
- 1 Bunch Fresh Asparagus
- 1 Zest and Juice of 1 Lemon
- 3 tbsp Grated Parmesan or Pecorino Romano Cheese
- 2 Tbsp Butter
Instructions
- Season the shrimp with a mixture of salt, pepper, and smoked paprika.
- Heat a pan over medium-high heat and apply cooking spray or olive oil. Sear the seasoned shrimp until golden brown, approximately 2 to 3 minutes per side. Once cooked, set the shrimp aside.
- In the same pan, reduce the heat to medium-low. Add shallots and minced garlic, and sauté until fragrant, typically 1 to 2 minutes.
- Introduce the orzo pasta to the pan and allow it to toast for 2 to 3 minutes, stirring intermittently. Gradually pour in broth and stir consistently for roughly 10 minutes. Add more broth as necessary to prevent the orzo from sticking. Add the asparagus to cook with the Orzo.
- Incorporate lemon juice and zest, half and half, parmesan cheese, and asparagus.
- Incorporate lemon juice and zest, half and half, and parmesan cheese
- Garnish the dish with parsley and chili flakes before serving.
- Following these steps will result in a Lemon Orzo Shrimp dish, ready to be enjoyed.
Video
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