Preparation

• In a medium sized bowl add the shrimp, garlic powder, salt, and black pepper. Mix until combined. Set aside to marinate while you prepare the remaining ingredients.
• Heat a large pan to medium heat and add in the butter. Once melted, add the shrimp and cook for 1-2 minutes per side or until it is just cooked through. Remove the shrimp and place on a plate and cover.
• To the same pan on medium heat add the butter and olive oil. Once the butter is melted add in the onion. Sauté for about 2-3 minutes or until translucent. Add the garlic and cook for another 1-2 minutes or until fragrant.
• Add the orzo pasta. Stir for about 3-4 minutes or until the orzo is lightly toasted.
• Pour the chicken broth into the pan and stir until the orzo is evenly coated. Bring to a boil. Once boiling cover the pan and reduce the heat to low. Cook for about 6-8 minutes, or until almost all of the liquid has been absorbed, and the orzo is cooked al dente.
• Uncover the orzo and stir in the fresh asparagus. Allow to cook for 2-3 minutes or until the asparagus is bright green and tender.
• Stir in the cooked shrimp, feta cheese, lemon juice and zest, salt, and pepper. Stir to combine. Top with chopped parsley.
• Serve and enjoy! Optional: garnish with additional feta cheese.