Skillet Shrimp with Orzo, Feta and Asparagus

Ingredients

• 1 cup whole wheat orzo
• 1 1/2 tablespoons vegetable or canola oil, plus more for the pasta
• 2 medium cloves garlic, minced
• 1/2 teaspoon red chili flakes, optional
• 1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds peeled and deveined medium shrimp
• 1/2 cup chopped fresh basil leaves
• 4 tablespoons fresh juice from 2 lemons
• 1 tablespoon extra-virgin olive oil
• 1/2 cup crumbled feta cheese

Directions

1. Add salted water to the skillet until it is 2/3rds full, then set it over high heat and bring it to a boil. Stir in the orzo and cook it by the package directions until al dente. Drain it, move it to a bowl, and toss with a little vegetable or canola oil; set it aside.
2. Clean out the skillet, then place it back over medium high heat. Pour in the oil and warm it until it shimmers. Add the garlic and chili flakes, and cook while stirring until aromatic but not browned, about 1 minute. Add the asparagus, sprinkle with salt and pepper, and stir so it is coated in the oil. Cook until the asparagus is tender with a little snap left, 3 to 4 minutes. Push the asparagus out toward the edges of the skillet and add the shrimp to the center. Cook, turning the shrimp now and then, until they are pink and opaque, about 4 minutes total.
3. Return the orzo to the skillet and stir everything together with most of the basil, the lemon juice, extra-virgin olive oil and feta. Toss until combined and the orzo is warmed through, then adjust with more salt and pepper if you like. Serve right away with the remaining basil scattered over the top.