Ingredients
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2 teaspoons olive oil
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup uncooked orzo pasta
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2 tablespoons chopped fresh parsley
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1/4 teaspoon salt
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2 tablespoons unsalted butter, divided
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1 teaspoon unsalted butter
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1 1/2 lbs jumbo shrimp, peeled and deveined
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1/4 teaspoon salt
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2 teaspoons bottled minced garlic
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2 tablespoons fresh lemon juice
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1/4 teaspoon black pepper
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1 lb asparagus spear, trimmed
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
- Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
- Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
- Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.