Shrimp with Orzo, Feta and Asparagus

This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) While I went with whole-wheat orzo, feel free to use regular orzo. Also, you can add grape tomatoes to make it a little saucier. Season the shrimp with dried oregano before cooking it to go with the Greek theme of this recipe.

Ingredients

• 1 cup (8 ounces) whole wheat orzo
• 1 1/2 tablespoons vegetable or canola oil, plus more for the pasta
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon red chili flakes (optional)
• 1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds peeled and deveined medium shrimp
• 1/2 cup chopped fresh basil leaves
• 4 tablespoons fresh juice from 2 lemons
• 1 tablespoon extra-virgin olive oil
• 1/2 cup crumbled feta cheese

Procedures

1. 1
   Fill the skillet 2/3rds of the way with salted water and bring to a boil over high heat. Add the orzo and cook according package instructions until it’s al dente. Drain and set aside, transfer to a bowl, and toss with a little vegetable or canola oil.
2. 2
   Wipe out skillet and return to medium high heat. Add oil and heat until shimmering. Add garlic and chili flakes and cook, stirring until fragrant but not brown, about 1 minute. Add the asparagus, season with salt and pepper and stir to coat the asparagus. Cook until the asparagus is tender but retains a crisp bite, 3 to 4 minutes. Move the asparagus to the sides of the pan and add the shrimp. Cook, turning shrimp occasionally, until pink and opaque, about 4 minutes total.
3. 3
   Add the orzo back to the pan, stirring to combine, along with most of the basil, the lemon juice, extra-virgin olive oil and feta. Toss to combine, allow orzo to heat through, season to taste with more salt and pepper as desired, and serve immediately, topped with remaining basil.