Every spring I go crazy over asparagus. This might be my last asparagus post this season. Maybe. Anyway, this lemon asparagus orzo with shrimp is a great recipe to end on, because it’s seriously delicious!
All the flavors of this dish pair perfectly. The asparagus is earthy, the lemon is bright, and the shrimp is sweet. Salt and spice are the only flavor profiles missing, and very easy to mix in with a little salt and pepper!
This dish is easy to make, but full of flavors. Serve it as a simple elegant meal, or bring a big bowl to share at your memorial day celebrations this weekend!
Interested in other asparagus recipes? Earlier this month, I posted Roasted Cherry Tomato and Asparagus Pasta, and Mushrooms Swiss Asparagus Tart!
Variations to the Lemon Asparagus Orzo with Shrimp recipe:
- Vegetarian – Omit the shirmp and mix in marinated artichoke hearts instead!
- Gluten free – Try your favorite gluten free grain in place of the orzo. Brown or wild rice would be my first 2 choices!
- Increase veggies – Try adding green peas, artichoke, sauted mushrooms, sliced cherry tomatoes, or avocado chunks!
Lemon Asparagus Orzo with Shrimp
Prep time
Cook time
Total time
All the flavors of this lemon asparagus orzo with shrimp pair perfectly. The asparagus is earthy, the lemon is bright, and the shrimp is sweet. Serve it as a simple elegant meal, or bring a big bowl to share at cookout!
Author: Alison's Allspcie
Recipe type: Entree
Cuisine: American
Serves: 2 dinner portions, or 4 sides
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ tsp salt, divided
- 4-5 oz whole wheat orzo pasta
- 2 TBS butter
- ½ bunch of asparagus, trimmed and diced (1½-2 cups)
- 2 garlic cloves, minced
- ¼ tsp black pepper
- Pinch red pepper flake
- 1 TBS minced fresh parsley
- 1 small lemon, juiced
Instructions
- Soak shrimp in ¼ tsp salt to brine for 15-30 minutes. Drain (do not rinse) and pat dry with a paper towel.
- Meanwhile cook pasta according to package directions. Drain well.
- Melt butter in a large skillet over medium heat. Add shrimp and cook about 1 minute, or until just staring to turn opaque. Flip the shrimp and mix in asparagus and garlic. Cover and cook 1-2 more minutes, or until shrimp is fully cooked. (Don't over cook or the shrimp will turn rubbery!)
- Toss orzo with shrimp mixture and stir in remaining ¼ tsp salt, black pepper, red pepper flake, minced parsley, and juice of 1 lemon.
- Serve hot or cold.
I shared this recipe at Fiesta Friday and the Weekend Potluck!
20 responses to “Lemon Asparagus Orzo with Shrimp”