1: Marinate defrosted shrimp in lemon zest, oil, and salt and pepper.
2: Cook shrimp in a pan on medium heat for 1-2 minutes on each side. Remove from heat and set aside.
3: In the same pan, melt butter, add minced shallots, and stir. Cook for 1-2 minutes until translucent.
4: Add minced garlic and orzo, and toast for 1-2 minutes until orzo is translucent.
5: Add white wine and chicken broth, cover with a lid if preferred, and cook for 4-5 minutes.
6: Add asparagus and allow orzo to finish cooking for another 7-8 minutes until fully cooked through.
7: Turn off the heat, return shrimp to the pan to warm.
8: Finish with lemon juice, additional lemon zest, chopped parsley, and a bit more black pepper. Enjoy!
