Lemon Butter Shrimp Scampi with Herbed Orzo and Roasted Asparagus

Preheat oven to 425°F (220°C).

Wash and trim the tough ends from 1 lb of asparagus. Place on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Set aside.

Peel and devein 1 lb of shrimp if not already done. Pat dry with paper towels and season with salt and pepper.

Mince 4 cloves of garlic and finely dice 1 medium shallot.

Zest 1 lemon, then juice both lemons to yield approximately 1/4 cup juice.

Finely chop 1/4 cup fresh parsley, 2 tbsp fresh basil, and 1 tbsp fresh thyme.

Bring a medium pot of salted water to a boil for the orzo.

Place the asparagus in the preheated oven and roast for 12-15 minutes until tender and slightly crisp at the tips.

While asparagus is roasting, cook 1 cup orzo according to package directions, usually 8-10 minutes until al dente.

In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering.

Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Be careful not to overcook. Remove shrimp to a plate.

Reduce heat to medium and add 2 tbsp butter to the same skillet. Add the diced shallot and cook for 2 minutes until softened.

Add the minced garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant. Be careful not to burn the garlic.

Deglaze the pan with 1/2 cup white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. This fond contains concentrated flavor.

Simmer the wine for 2-3 minutes until reduced by half.

Add 1 cup chicken broth and lemon juice. Simmer for 5 minutes until the sauce has reduced and slightly thickened.

Whisk in the remaining 2 tbsp of cold butter, one tablespoon at a time, to create a silky emulsion. Do not let the sauce boil after adding the butter.

Drain the orzo and return it to its pot. Stir in half of the chopped herbs, lemon zest, and a drizzle of olive oil. Season with salt and pepper to taste.

Return the shrimp to the sauce and gently toss to coat. Heat just until the shrimp are warmed through, about 1 minute.

Divide the herbed orzo among four plates, top with the shrimp scampi, and place roasted asparagus alongside.

Garnish with remaining fresh herbs and serve immediately.