Ingredients
Scale
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- 1 lb. jumbo shrimp, peeled and deveined
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- 1 tsp onion powder
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- 2 tsp garlic powder
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- 1 tsp smoked paprika (for a hint of warmth)
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- Salt and pepper, to taste
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- 1/2 lb. asparagus, tough ends trimmed and cut into 2-inch pieces
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- 1 cup grape tomatoes, halved
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- 3 tbsp olive oil, divided
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- 2 tbsp butter
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- 3 cloves garlic, minced
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- 1/2 small onion, finely chopped
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- 1 1/2 cups orzo
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- 1/2 cup dry white wine (or substitute with chicken broth)
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- 2 cups chicken broth
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- 1/3 cup heavy cream (optional, for extra creaminess)
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- 1/2 cup grated Parmesan cheese, plus extra for serving
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- Fresh parsley, chopped (for garnish)
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- Fresh dill, chopped (for garnish)
Instructions
Instructions
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- Season the Shrimp:
In a small bowl, toss the shrimp with onion powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Set aside to let the flavors meld while you prep the veggies.
- Season the Shrimp:
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- Sauté the Veggies:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and tomatoes, and sauté for 3-4 minutes until the asparagus is bright green and slightly tender, and the tomatoes soften. Transfer to a plate and set aside.
- Sauté the Veggies:
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- Cook the Shrimp:
In the same skillet, add another tablespoon of olive oil. Sear the shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the veggies.
- Cook the Shrimp:
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- Build the Flavor Base:
Reduce the heat to medium and add the butter to the skillet. Once melted, sauté the garlic and onion for 2-3 minutes until fragrant and the onion is translucent.
- Build the Flavor Base:
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- Toast the Orzo:
Stir in the orzo and cook for 1-2 minutes, toasting it lightly until it turns golden. This step adds a nutty depth to the dish.
- Toast the Orzo:
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- Deglaze and Simmer:
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine reduces by half.
- Deglaze and Simmer:
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- Cook the Orzo:
Add the chicken broth, one cup at a time, stirring frequently. Let the first cup absorb before adding the second. Cook for about 10 minutes, or until the orzo is tender but still has a slight bite.
- Cook the Orzo:
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- Make it Creamy (Optional):
If you’re craving a richer dish, stir in the heavy cream at this point. Let it warm through for 1-2 minutes.
- Make it Creamy (Optional):
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- Bring it All Together:
Stir in the Parmesan cheese until melted and creamy. Gently fold in the cooked shrimp, asparagus, and tomatoes. Let everything heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Bring it All Together:
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- Serve with Love:
Garnish with a generous sprinkle of fresh parsley, dill, and extra Parmesan cheese. Serve warm with crusty bread or a simple green salad on the side.
- Serve with Love:
- Prep Time: 10 minutes
- Cook Time: 20 minutes