CAJUN SHRIMP WITH LEMON ORZO, ASPARAGUS & FETA

INGREDIENTS:

-1 lb peeled and deveined raw shrimp
-3/4 package orzo pasta
-1 package of feta cheese (I used a small block and crumbled it by hand)
-1 bundle of asparagus
-3 lemons
-Old bay seasoning
-4 tbsp butter
-2 tbsp canola oil
-Salt/Pepper
-Red pepper flakes (optional)

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Salt the water and pour about 3/4 of the package of orzo into the water. Cook according to package directions until al dente (about 9-10 minutes). Drain, rinse with cold water and set aside.

2. While the pasta is cooking, heat 2 tablespoons of canola oil in a large skillet over medium high heat and sauté the asparagus for 8-10 minutes. Season with salt and pepper. Remove from the skillet, let cool and cut into 1 inch pieces.

3. Heat 2 tablespoons of butter in the same skillet over medium high heat. Pat shrimp dry and season with Old Bay seasoning. Cook shrimp on both sides for 1 1/2-2 minutes per side until shrimp are fully cooked through. Remove shrimp and return skillet to heat. Melt remaining 2 tablespoons of butter until just brown. Add the pasta and the juice of 2 lemons***READ NOTE BELOW***. Toss to reheat. Add asparagus and shrimp back to the skillet. Top with feta cheese. Serve with slices of lemon.

***If you are adding red pepper flakes for some extra heat - Add a couple pinches into the pasta when you toss it with lemon juice***

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