Step 1

SHRIMP STOCK: Add a small drizzle of olive oil into a medium saucepan over medium-high heat. Add the shrimp peels and saute them in the skillet for about 2 minutes or until they change color. Then add 3 cups of water, parsley sprigs, peppercorns, and 2 smashed cloves of garlic, along with a ½ teaspoon of salt. Allow the stock to come to a boil, then lower the heat and let simmer for 15 minutes. Strain the stock through a mesh strainer, reserve 2 ¼ cups of the stock. If you have a little less than that, just add enough water to make 2 ¼ cups and stir to combine.

Step 2

MARINATE: While the stock is simmering, add the shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, half the garlic, and ½ teaspoon salt. Stir to combine; set aside for later.

Step 3

COOK: Add the butter to the skillet and allow it to melt over medium heat. Stir in the orzo pasta and allow the orzo to toast for 3 minutes or until you can smell an almost nutty aroma. Then, stir in the remaining garlic and allow it to cook for 30 seconds. Carefully pour in the reserved shrimp stock and lemon juice, stir to combine, and kick up the heat to high for it to quickly come to a boil. Then, lower the heat to medium-high and allow the orzo to cook for 9-10 minutes or until most of the liquid is soaked up by the pasta. Nestle the shrimp in the orzo (so the shrimp touch the pan) in a single layer, place the asparagus on top, cover the dish and allow the orzo to continue cooking on the low setting for another 5-7 minutes or until the shrimp steam and cook through. Turn the heat off and allow the dish to just sit covered for a couple of minutes, so the flavors have a chance to mingle. Then, uncover the dish, stir to combine, sprinkle with parsley, and serve with lemon wedges to squeeze on top!