Serves 3
Directions
- 1Season shrimp with salt, pepper, and smoked paprika.
- 2In a pan, on medium high heat, spray avocado oil then sear the shrimp and cook until golden brown and cooked through.
- 3Remove shrimp and set to the side.
- 4In the same pan, turn heat to medium low, add shallots and minced garlic and sauté until fragrant.
- 5Stir in orzo pasta and let it toast for 2-3 minutes, stirring occasionally.
- 6Gradually add broth to the orzo, stirring often, until the orzo is cooked and creamy. Add more broth as needed to keep the orzo from sticking.
- 7Add lemon juice, lemon zest, half n half, Parmesan cheese and the asparagus.
- 8Garnish with parsley and chili flakes then enjoy.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- to taste salt (optional)
- to taste pepper (optional)
- 1/2 tsp paprika
- 3-4 seconds avocado oil spray
- 1 whole shallot, finely minced
- 3-4 clove garlic, minced
- 1 cup dry orzo pasta
- 2.5-3 cup chicken or vegetable broth
- 1/4 cup fat free half n half
- 1 whole lemon, zested and juiced
- 1 bunch asparagus, chopped
- 2-3 tbsp parmesan cheese
- 1 tbsp butter
- optional parsley, chopped
- chili flakes (optional)
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