Serves 4
20 min
Skillet Shrimp with Orzo, Feta and Asparagus
Recipe GLPR1fb78ba760b6cd
A light and vibrant Mediterranean one-pan meal combining tender shrimp, al dente whole wheat orzo, and fresh asparagus tossed with crumbled feta cheese, garlic, fresh basil, and bright lemon juice. Ready in just 20 minutes, this pescatarian dish brings restaurant-quality flavors to your weeknight table.
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Ingredients
1 cup (about 5 ounces) whole wheat orzo
1 1/2 tablespoons vegetable or canola oil, plus more for the pasta
2 medium cloves garlic, minced
1/2 teaspoon red chile flakes (optional)
1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
Kosher salt to taste
Freshly ground black pepper to taste
1 1/2 pounds peeled and deveined medium shrimp
1/2 cup chopped fresh basil leaves
4 tablespoons fresh lemon juice (from about 2 lemons)
1 tablespoon extra-virgin olive oil
1/2 cup crumbled feta cheese
Directions
Cook the whole wheat orzo according to package directions in a large pot of salted boiling water. Drain well and toss with a light coating of vegetable oil to prevent sticking. Set aside.
While the orzo cooks, heat 1 1/2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and red chile flakes (if using) and sauté for about 30 seconds until fragrant.
Add the chopped asparagus to the skillet, season lightly with kosher salt and black pepper, and cook for 3 to 4 minutes, stirring occasionally, until the asparagus begins to soften and develop light color.
Add the peeled and deveined shrimp to the skillet, season with kosher salt and black pepper, and cook for 3 to 4 minutes, stirring frequently, until the shrimp are opaque throughout and have reached an internal temperature of 145°F. Do not overcook.
Add the cooked orzo to the skillet with the shrimp and asparagus. Drizzle with the extra-virgin olive oil and fresh lemon juice, then gently fold in the chopped fresh basil. Toss everything together until well combined and heated through, about 1 minute.
Divide the skillet mixture among four serving bowls or plates. Top each portion with crumbled feta cheese and additional black pepper if desired. Serve immediately while hot.
