Fresh, light and comes together quickly. A great summer dish for a crowd or a couple. :)
Pots and Pans: Not too many dishes get dirty on this one. 1 pot for orzo, 1 pan for sauteing, 1 cutting board for chopping. and it all cooks up quick too!
Stuff you'll need:
1 cup (about 5 ounces) whole wheat orzo
¼ Cup sundried tomatoes, julienned
2 medium cloves garlic, minced
1/2 teaspoon red chili flakes (optional)
1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces
1 1/2 pounds peeled and deveined medium shrimp
4 tablespoons fresh lemon juice/2 lemons
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
Thick Balsamic vinegar – don’t skimp here, the thicker the better, it should pour like glue.
Boil water and prepare orzo according to package, being sure to season the pasta water with salt. Once al dente, drain and set to the side. Drizzle with olive oil and stir to avoid sticking.
In a large deep skillet add oil and heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant but not browned, about 1 minute.
Add the asparagus, season with salt and pepper and stir to coat the asparagus. Cook until the asparagus is tender but still crisp, 3 to 4 minutes. Move the asparagus to the outside edge of the pan and add the shrimp to the center. (pix below) Season lightly with salt and pepper. Cook, turning shrimp occasionally, until pink and opaque, about 4 minutes total.
Add the sun-dried tomatoes and orzo back to the pan, stirring to combine, add freshly squeezed lemon juice and drizzle extra-virgin olive oil. Toss to combine, allow tomatoes and orzo to heat through, season to taste with more salt and pepper as desired.
Just before serving add feta, toss gently and serve immediately, drizzle the thick balsamic vinegar on top once in individual bowls.
Original recipe from: Serious Eats