This zesty one-pot meal comes together quickly, and it’s perfect to whip out for casual week-night dinners or to impress the family at a holiday gathering, like Easter!

Every year we come around to this season, where you’re sick of the heavy flavors that we crave in the colder weather, where if you’re like me, you need to avoid meat on Friday’s, where you’re searching for the warmth and brightness that Spring brings. I think this recipe is the epitome of all those feelings…and it’s so easy! All ingredients come together in one pan which makes cleaning up a breeze, and the best part about this Orzo, is that you can take your leftovers the next day and jazz them up to create a yummy cold pasta salad! I do love a good versatile recipe…

Ingredients:

• 1/3 cup olive oil (I was running low on olive oil so I topped off my 1/3 cup with greek salad dressing…the red wine vinegar gave it a nice bite!)
• 1/2 cup white wine
• 2 lemons, zested and juiced
• 8 garlic cloves, divided and minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon Italian seasoning
• 2 pounds raw shrimp, peeled and de-veined (you could cut the shrimp into smaller pieces if you’re making this for a large group)
• 5 tablespoons butter, divided
• 1lb box orzo pasta
• 32 oz chicken stock
• 14 oz artichoke hearts, drained and chopped
• 1/2 lb asparagus, woody ends trimmed off, roughly chopped into 1 inch pieces
• 1 tablespoon capers, drained
• Optional garnish – roughly chopped fresh parsley and sliced lemon

Instructions

1. In a large bowl whisk together olive oil, wine, lemon zest and juice, 5 minced garlic cloves, crushed red pepper, salt, pepper, and Italian seasoning. Add in the shrimp and stir to coat. Set aside. (*You could let this sit overnight, or all day to give a little more flavor!)
2. Heat 3 tablespoons butter in a large skillet over medium heat, add in the orzo, stirring frequently until golden. Add in the remaining 3 tablespoons of garlic and cook for an additional 30 seconds. Slowly add in the chicken stock and bring to a boil. Reduce the heat to a low, cover the pot with a lid and simmer for 15 minutes until the broth is absorbed (the orzo won’t be cooked completely).
3. Add in the shrimp and the lemon juice mixture into the orzo, along with your artichokes, asparagus, and capers. Stir to combine, cover the pot again and cook for an additional 10-15 minutes, until the shrimp is pink, and the orzo is cooked.
4. Remove from heat, and stir in the remaining 2 tablespoons of butter and season with more salt and pepper if desired. Let sit for 10 minutes.
5. Garnish with parsley and lemon wedges to serve.

If you’re serving cold as a pasta salad, why not add some feta crumbles and roasted red peppers? Go crazy, the more bright colors and flavors the better!!

If you’re re-heating, it’s best if you don’t microwave; the shrimp can get rubbery. Add a little liquid (wine or water) and bring back to temperature on your stove top or in the oven. I’ll be serving this up for Easter after receiving great reviews when we had it for weeknight dinner…I hope you enjoy!