Lemon pepper shrimp orzo

Ingredients

• 2 tbsp Unsalted butter
• 2 tbsp Olive oil
• 120 g Shrimps
• 120 ml Shallot
• 4 clove Garlic
• 240 ml Orzo, dry, enriched, MRSJP
• 710 ml Chicken broth
• 240 ml Baby spinach
• 240 ml Asparagus
• 1 pcs Lemon
• 2 tbsp Parsley, fresh

Method

1. Stir together orzo, 1 1/2 tablespoons lemon juice, parsley, salt, 1/2 tsp black pepper. Keep warm
2. black pepper. Keep warm Melt 1 tablespoon butter in a large skillet over medium-high. Add half of shrimp and saute for about 2 minutes or until shrimp is almost done. Remove shrimp to a plate. Add remaining shrimp and saute for 2 minutes and remove shrimp to plate.
3. Add remaining tablespoon butter to skillet. Add garlic and cook for 30 seconds to 1 minute, or until garlic starts to brown. Stir constantly to prevent scorching. Add shrimp, remaining lemon juice, and remaining black pepper. Stir until shrimp is coated. Cook for another minute or until shrimp is done.
4. Serve shrimp over orzo.