Orzo with Shrimp, Asparagus, Sugar Snap Peas, Cherry Tomatoes, Basil, Lemon & Parmesan

This was one of those dishes that I concocted whilst cleaning out the fridge and pantry, along with a good deal on shrimp at Albertson's. The fresh veggies and lemon juice sing of spring and you just can't go wrong with this combo!

INGREDIENTS:

1 lb. medium shrimp, shelled and deveined

2 tbsp. olive oil

1 lb. orzo pasta

2 cups cherry tomatoes, halved

2 cup sugar snap peas, cut into 1" sections

1 lb. asparagus, cut into 2" sections

4 cloves garlic, minced

1 Fresno/red chile, seeded and minced

3 scallions, chopped

1 lemon

1 cup fresh basil leaves, roughly chopped (and more for garnish)

Kosher salt

Black pepper

Shaved or grated parmesan, for garnish

1. Cook the orzo according to package instructions until al dente. Strain and set aside.

2. Heat the olive oil until very hot in a large saute pan. Add the shrimp and season with a little salt and pepper; cook until they just turn pink, then remove from the pan on to a plate; set aside.

3. In the same pan, add a splash of olive oil and then add in the minced garlic and scallions; toss briefly. Add the sugar snap peas and asparagus, season with salt and pepper, and stir-fry for 1-2 minutes.

4. Add the cherry tomatoes and minced Fresno chile; stir fry for another 1-2 minutes. 

5. Stir in the orzo and shrimp; squeeze in some lemon juice and toss in the chopped basil. Taste and re-season with salt and/or pepper as needed.

6. Plate the pasta into serving bowls and top with shaved parmesan cheese and additional basil, as desired.