Orzo Pasta with Shrimp

Orzo Pasta with Shrimp

Orzo Pasta with Shrimp

The inspiration for this recipe is sort of twofold; I saw a recipe from a ‘Barefoot Contessa’ cookbook that I have but haven’t made that had been created by Kristi at The Wicked Noodle. The only thing I knew was that I had was the shrimp, orzo and feta cheese, so as is typical with almost anything I make, it’s not the same but it’s similar. Check out The Wicked Noodle too for another variation on a similar theme!

Ingredients

• Kosher salt
• Extra Virgin Olive Oil
• 1/2 pound orzo pasta (I used a lemon garlic pasta from local shop)
• 1/4 cup freshly squeezed lemon juice (1-2 lemons)
• Freshly ground black pepper
• 1 pound shrimp, peeled and de-veined
• 1 cup fresh asparagus, cut into 1-1/2 inch pieces
• 1/2 cup minced scallions, white and green parts
• 3/4 cup feta cheese, crumbled

Instructions

1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl.
2. Meanwhile, place the shrimp in a large skillet drizzled with olive oil, and sprinkle with salt and pepper and cook for 2-3 minutes per side until pink and curled. Don’t overcook! (I had REALLY large shrimp, did 3 minutes per side).
3. Remove shrimp; drizzle some additional oil in skillet and cook asparagus for 5-6 minutes. They should be be bright green and still crisp; do not overcook until soft.
4. Remove asparagus and to the same skillet, add the lemon juice, 1/2 cup olive oil and whisk to blend with skillet drippings. Pour liquid over the hot pasta and stir well; correct seasoning with salt and pepper if necessary.
5. Add the shrimp and asparagus to the orzo and then add the scallions and feta cheese and toss lightly. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.