Skillet Shrimp with Orzo, Feta and Asparagus Recipe
This recipe delivers a vibrant, quick-cooking skillet meal featuring tender shrimp, al dente orzo, and crisp asparagus. Brightened by fresh lemon, fragrant basil, and crumbled feta, it's a flavorful Mediterranean-inspired dish ready in just 20 minutes. Ideal for a speedy yet satisfying lunch or dinner.
Equipment
- 1 Large Skillet Preferably non-stick or cast iron for even searing.
- 1 Medium Saucepan For cooking the orzo.
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup about 5 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 chile 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
Instructions
- Bring a medium pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain well, reserving a splash of pasta water, and toss with a touch of oil to prevent sticking.
- While the orzo cooks, prepare your ingredients: trim the woody ends from the asparagus and chop into 2-inch pieces. Mince the garlic and chop the fresh basil.
- Heat 1 1/2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper.
- Add the seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until just pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
- To the same skillet, add the minced garlic and red chile flakes (if using). Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped asparagus to the skillet and sauté for 2-3 minutes, stirring occasionally, until it is crisp-tender.
- Return the cooked shrimp to the skillet. Add the drained orzo, chopped fresh basil leaves, and the fresh juice from 2 lemons to the skillet.
- Drizzle with 1 tablespoon of extra-virgin olive oil. Toss all ingredients gently to combine and heat through.
- Season with additional kosher salt and freshly ground black pepper to taste. If the mixture seems too dry, add a tablespoon or two of the reserved pasta cooking water to create a light sauce.
- Divide the skillet shrimp and orzo mixture among serving plates and sprinkle generously with crumbled feta cheese before serving.
Notes
Mise en place is crucial for this quick dish; have all ingredients prepped and measured before you begin. For the shrimp, precise cooking is key – sear them quickly, about 1-2 minutes per side, until just pink and opaque. Overcooking will render them tough and rubbery. Cook the orzo to al dente as it will continue to cook slightly when combined with other ingredients. Retain a little pasta cooking water; it can be used to loosen the dish or create a light sauce if needed. To elevate the flavor profile, consider adding lemon zest along with the juice for an extra bright, aromatic lift. For best texture, ensure asparagus is crisp-tender, not soggy. Use fresh, high-quality feta for a creamy, tangy counterpoint.