Lemon Garlic Shrimp & Orzo

1. Pat shrimp dry with a paper towel. Place in a bowl and toss with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper.

2. Heat 1 tbsp butter in a large skillet over medium heat. Arrange shrimp in a single layer, cook for 3 minutes, flip, and cook 1 more minute until just opaque. Transfer to a plate.

3. Add the remaining butter and olive oil to the skillet. Add shallots and garlic, cook for 2–3 minutes, stirring occasionally, until fragrant.

4. Add orzo to the skillet and stir to coat with the oil and butter. Cook about 1 minute to lightly toast the pasta.

5. Pour in broth and add the remaining salt and black pepper. Bring to a boil, reduce heat, cover, and simmer for 10–15 minutes until orzo is tender and most liquid is absorbed.

6. During the final few minutes of cooking, stir in spinach (or asparagus). Cover and cook until spinach is wilted or asparagus is tender.

7. Stir in lemon zest and lemon juice.

8. Return shrimp to the skillet and gently stir to combine.

9. Garnish with feta, fresh dill and extra cracked black pepper before serving.