Lemon Pepper Shrimp and Orzo Skillet

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

• 2 Tbsp. butter, divided

• 2 Tbsp. extra-virgin olive oil, divided

• 1 lb. raw peeled and deveined shrimp

• 1 tsp. salt, divided

• 1 tsp. freshly ground black pepper, divided

• ½ cup finely chopped shallots

• 4 garlic cloves, minced

• 1 ¼ cups dry orzo pasta

• 3 cups lower-sodium chicken or vegetable broth

• 3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and thinly sliced)

• Zest and juice of 1 lemon

• 2 Tbsp. finely chopped fresh parsley

Instructions

1. Pat shrimp dry with a paper towel, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.

2. Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in a skillet, avoiding any overlap; cook for 3 minutes, flip, and cook for 1 more minute. Transfer to a plate and cover to keep warm.

3. Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, and stir to coat; cook for 1 to 2 minutes, to lightly toast grains.

4. Add broth, remaining ½ tsp. salt and ¾ tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until the orzo is al dente and most liquid is absorbed.

5. During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.

6. Nestle shrimp back into skillet and garnish with fresh parsley and extra cracked black pepper, if desired.

   Note: cook shrimp in two separate batches if the skillet isn't large enough.

   **garnish this dish with sautéed lemon slices, if you choose.