Ingredients
- 1 cup (8 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 chili 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
Directions
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Fill the skillet 2/3rds of the way with salted water and bring to a boil over high heat. Add the orzo and cook according package instructions until it’s al dente. Drain and set aside, transfer to a bowl, and toss with a little vegetable or canola oil.
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Wipe out skillet and return to medium high heat. Add oil and heat until shimmering. Add garlic and chili flakes and cook, stirring until fragrant but not brown, about 1 minute. Add the asparagus, season with salt and pepper and stir to coat the asparagus. Cook until the asparagus is tender but retains a crisp bite, 3 to 4 minutes. Move the asparagus to the sides of the pan and add the shrimp. Cook, turning shrimp occasionally, until pink and opaque, about 4 minutes total.
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Add the orzo back to the pan, stirring to combine, along with most of the basil, the lemon juice, extra-virgin olive oil and feta. Toss to combine, allow orzo to heat through, season to taste with more salt and pepper as desired, and serve immediately, topped with remaining basil.