Orzo with Buttery Shrimp and Asparagus

 This is a super delicious and easy meal to make.  It's a one pot meal that is full of flavor.  Brown butter is such a great flavor especially with shrimp. By using orzo, this dish almost looks like risotto. I use frozen raw shrimp with the tail sand shells on.  I buy the 16-20 count and keep a bag in my freezer at all times and thaw what I need.  I like a light wine like a Pinot Grigio  or Savignon Blanc with this meal.  Cheers!

16-20 thin asparagus.

2 cups of orzo pasta.

7 Tbs. butter.

1/2-3/4 lb. shelled and deveined raw shrimp.

1/2 cup chicken stock.

1/3 cup Parmesan cheese.

Salt and pepper to taste.

Bring a large sauce pan of salted water to a boil.  Cut asparagus into 1 inch pieces.  Cook asparagus in boiling water for 5 minutes.  Remove the asparagus from the water with a slotted spoon and put into a bowl.

Add orzo to the salted water you boiled the asparagus in.  Cook orzo for 9 minutes. 

In a separate sauce pan, melt butter on medium high heat.  Cook until the butter starts to brown. It will smell nutty and delicious. Salt and pepper both sides of the shrimp. Add the thawed or fresh shelled and deveined shrimp to the pan. Cook shrimp 3 minutes per side.

Drain orzo and put it back into the pan you cooked it in.  Add asparagus.  When shrimp are done cooking in the butter, add the butter and shrimp to the orzo.  Pour the chicken stock over the asparagus, shrimp and orzo.  Cook on medium heat until everything is combined, about 2 minutes. Take the pan off the heat and sprinkle Parmesan over the orzo, shrimp and asparagus mixture. 



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