Easy Lemon Pepper Shrimp Orzo

Ingredients

• 1.5 lbs shrimp, peeled and deveined
• Olive oil
• Salt
• Pepper
• Garlic powder
• Lemon pepper seasoning
• 1 tbsp butter
• 2 shallots, diced
• 4-5 cloves garlic, minced
• 1 cup orzo pasta
• 4 cups vegetable broth
• 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
• 1 lemon, zested and juiced
• Fresh parsley, chopped for garnish

Instructions

1. 1In a bowl, season the peeled and deveined shrimp with a drizzle of olive oil, a pinch of salt, pepper, garlic powder, and lemon pepper seasoning. Toss to coat.
2. 2Melt 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
3. 3Add the seasoned shrimp to the hot skillet and sauté for 1-2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. 4To the same skillet, add the diced shallots and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
5. 5Add the orzo pasta to the skillet and toast it for 2-3 minutes, stirring frequently, until lightly golden.
6. 6Pour in the vegetable broth, bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is almost cooked and most of the liquid has been absorbed.
7. 7Stir in the chopped asparagus, cover, and cook for another 3-5 minutes, or until the asparagus is tender-crisp.
8. 8Return the cooked shrimp to the skillet. Add the lemon zest and fresh lemon juice.
9. 9Stir everything together gently. Garnish with chopped fresh parsley before serving.
10. 10Serve immediately in bowls.