Lemon-Garlic Shrimp & Asparagus Orzo

1. Cook Orzo

Bring a skillet filled with salted water to a boil. Add the orzo and cook until it's al dente, following the package instructions. Drain the orzo, toss it with a bit of vegetable oil to prevent sticking, and set it aside.

2. Prepare Skillet

Wipe out the skillet and return it to medium-high heat. Add 1.5 tablespoons of vegetable oil and heat until shimmering.

3. Cook Garlic and Chili Flakes

Add the minced garlic and red chili flakes to the hot oil, cooking until the garlic is fragrant but not browned, about a minute.

4. Cook Asparagus

Add the chopped asparagus to the skillet, seasoning it with salt and pepper. Stir to coat the asparagus in the oil and cook until it's tender but still crisp, about 3 to 4 minutes.

5. Cook Shrimp

Move the asparagus to the side of the skillet and add the shrimp. Cook the shrimp until they turn pink and opaque, about 4 minutes.

6. Combine Ingredients

Once the shrimp are cooked, add the orzo back to the skillet. Toss in most of the chopped basil, lemon juice, extra-virgin olive oil, and crumbled feta cheese. Stir everything to combine, ensuring the orzo is evenly coated and heated through.

7. Season and Serve

Season the dish to taste with more salt and pepper if needed and top with the remaining basil. Serve immediately.