Another busy week for us, so quick dinners are ALWAYS my go-to!
I’m adding more healthy choices and I just can’t help myself in trying out new dishes. Kid-friendly is an absolute must as well as incorporating as many veggies as possible. We are introducing our kids to veggies that some may not consider “kid-approved”, but you’d be surprised at what they start enjoying!
Here’s what I made:
Orzo with Shrimp, Asparagus and Feta
- 1 cup whole wheat orzo
- 1-1/2 tbsp vegetable 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
- 2 tbsp fresh juice from 1 lemon
- 1 tbsp extra-virgin olive oil
- 1/2 cup crumbled feta cheese
- 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.
- 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 browned, 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.
- Add the orzo back to the pan, stirring to combine, along with 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.
- We all enjoyed this one-pan meal and clean up was super quick and easy.