As my previous post mentioned, most of my recipes moving forward will be compliant with the Mediterranean diet, and this is no exception! This easy, light, and refreshing dinner comes together so quickly with just a handful of ingredients!
INGREDIENTS
-***1/4 lb raw shrimp, peeled and deveined
-1 cup orzo pasta (whole grain if you can find it)
-1/2 bunch asparagus
-1/2 lemon
-5 fresh basil leaves
DIRECTIONS
1. Bring a small pot AND medium pot of water to a boil. Once water is boiling, add the orzo to the small pot. Cook orzo according to package directions. Snap the hard ends off the asparagus, cut them into thirds, and add to the medium pot. Boil asparagus 4 minutes.
2. Next, season shrimp with salt, pepper, and garlic powder. Add to a small skillet with olive oil over medium heat. Cook about 2 minutes per side until opaque.
3. Once asparagus is finished, dunk into an ice-water bath for about 10 second, then drain. Once orzo is finished, drain in a colander
4. Mix the orzo and asparagus together in a bowl. Add the juice of 1/2 a lemon, a drizzle of extra virgin olive oil, and season with salt. Finely chop the basil and mix into the orzo-asparagus mixture.
5. Plate the orzo-asparagus mixture in a bowl and top with the shrimp. Garnish with chopped basil.
***MM Option: To make this meal meatless, you can leave off the shrimp. Instead, you can substitute in green peas, snow peas, chickpeas, or whatever vegetables and/or beans you like!