Garlicky Orzo Shrimp Scampi with Asparagus Recipe

SHRIMP STOCK :

• Add a small drizzle of olive oil into a medium saucepan over medium-high heat. 
• Add the shrimp peels and saute them in the skillet for about 2 minutes or until they change color.
• Then add 3 cups of water, parsley sprigs, peppercorns, and 2 smashed cloves of garlic, along with a ½ teaspoon of salt.
• Allow the stock to come to a boil, then lower the heat and let simmer for 15 minutes.
• Strain the stock through a mesh strainer, reserve 2 ¼ cups of the stock. If you have a little less than that, just add enough water to make 2 ¼ cups and stir to combine.

MARINATE :

• While the stock is simmering, add the shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, half the garlic, and ½ teaspoon salt.
• Stir to combine; set aside for later. 

COOK :

• Add the butter to the skillet and allow it to melt over medium heat.
• Stir in the orzo pasta and allow the orzo to toast for 3 minutes or until you can smell an almost nutty aroma.
• Then, stir in the remaining garlic and allow it to cook for 30 seconds.
• Carefully pour in the reserved shrimp stock and lemon juice, stir to combine, and kick up the heat to high for it to quickly come to a boil.
• Then, lower the heat to medium-high and allow the orzo to cook for 9-10 minutes or until most of the liquid is soaked up by the pasta.
• Nestle the shrimp in the orzo (so the shrimp touch the pan) in a single layer, place the asparagus on top, cover the dish and allow the orzo to continue cooking on the low setting for another 5-7 minutes or until the shrimp steam and cook through.
• Turn the heat off and allow the dish to just sit covered for a couple of minutes, so the flavors have a chance to mingle.
• Then, uncover the dish, stir to combine, sprinkle with parsley, and serve with lemon wedges to squeeze on top!