Hello, Friends!
Unlike last week I’m going to actually publish this post. I swear in the ten years I’ve been blogging, I’ve never done that. Anyway, here is another easy, 30 minute meal to make on a busy weeknight.
Cut your asparagus into two pieces, bring a saucepan half way full of water to a boil and toss in your asparagus. Boil it for five minutes, drain, and set aside.
In the same saucepan, add two cups broth or water and boil orzo covered for 10 minutes covered. Keep stirring it to make sure it doesn’t stick to the bottom. It’s cooked when all the water is absorbed.
Add your shrimp to a skillet with oil and sprinkle with your red pepper flakes, Italian and salt.
In the same skillet where you cooked the shrimp, add in your wine, lemon juice, garlic and let it reduce. Once it does, add in the butter once it’s off the heat.
Toss in asparagus, orzo, shrimp, and capers. Stir to combine the lemon sauce. Here is where I added a little more red pepper flakes and salt.
Reheat everything on very low heat, sprinkle with a few more capers and enjoy!
The Mediterranean cuisine has always been my favorite to cook and eat. This recipe is absolutely going into my rotation. Not only is it packed with protein, but it’s also such a refreshing dish.
