Orzo with Shrimp, Asparagus, and Cherry Tomatoes


I’m always looking for a delicious, healthy, and quick weeknight recipe I can throw together in a matter of 30 minutes or less. Between work and everything else, there just isn’t enough time to prepare a grommet meal. No need to stress, this flavorful and satisfying meal will fill you up while keeping your waistline in check. 

This recipe is perfect for the Spring and Summer months because it is lighter and refreshing. The seasonal vegetables and shrimp will give you all of the nutrients you need without weighing you down. I love lighter pasta dishes because then I don’t feel so bad eating all of the carbs. Because I do love me some pasta!! This recipe is also perfect for the Lenten Season if you are looking for a new recipe to jazz up your meatless Fridays.

For this recipe you will need:

1 package orzo

2 Tbsp lemon olive oil

1/2 lb shrimp, peeled and de-veined

8 asparagus stalks, cut into one thirds

1 cup cherry tomatoes, halved

1 Tbsp fresh oregano, chopped

1/4 cup white wine

1/4 cup chicken stock

2 Tbsp capers, drained

1/4 cup crumbled feta cheese

Salt and Pepper to taste

Cook orzo according to package instructions. Heat a large sauté pan over medium heat, add 2 Tbsp lemon olive oil and sauté the asparagus until tender, about 7 minutes. Add the cherry tomatoes and freshly chopped oregano. Sprinkle with a small pinch of salt and pepper.



Add the white wine and chicken stock to the pan and cook until the wine reduces, about 2-4 minutes. Push the vegetables to one side of the pan and add the shrimp. Season the shrimp with salt and pepper and cook until the bottom of the shrimp turn pink before flipping over, about 2 minutes. Once the shrimp are cooked through, add the capers and orzo to the pan. Mix everything and season to taste before sprinkling in the feta cheese.

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