SERVINGS: 4
COOKING TIME: 30 MIN
Enjoy this delicious creamy spring pasta dish.
Ingredients
2 tsp unsalted butter
2 cloves garlic (minced)
1 onion finely chopped
1/2 cup broth (chicken or vegetable)
1/4 cup cream
¼ tsp sea salt
¼ tsp black pepper
1 cup Orzo Pasta
¾ cup freshly grated Parmigiano Reggiano
1 cup fresh or frozen peas
1 cup chopped Asparagus
1 pound shrimp
Instructions
Heat olive oil in a large pan over medium-high heat. Pat shrimp dry. Season generously with your favorite spices, salt, and black pepper. Add shrimp and cook for 2-3 minutes a side. Remove from the pan and set aside.
Melt butter in the same pan over medium-high heat and sauté your onions and garlic until tender. Add your cream, broth, salt, pepper and stir to deglaze the pan.
Boil water and cook the orzo. Once the pasta is close to al-dente add the peas and asparagus and cook for 3 minutes.
Pour in the orzo and veggies into the sauce and stir in the Parmigiano Reggiano. Combine until the cheese is melted.
Season to taste as desired, garnish with any additional cheese your heart desires, and dig in while it's hot!
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