Orzo with Shrimp and Asparagus

Finely chop the onion and thinly slice the garlic. In a spacious pan, heat the olive oil and sauté the onion and garlic until translucent. Add the shrimp (previously defrosted) and sauté for 8-10 minutes. When the shrimp are ready, pour in the cooking cream and add the grated Parmesan. Let it simmer over low heat for 1-2 minutes, until the sauce becomes smooth and creamy.

Meanwhile, bring a pot of salted water to a boil for the asparagus. Prepare a bowl with cold water and ice. Remove the woody ends from the base of each asparagus spear. Place the asparagus in the boiling water, reduce the heat, and cook for 2-4 minutes, depending on thickness, so that it remains crisp (al dente). Remove it immediately and transfer it to the ice water to stop the cooking and preserve its vibrant green color. Once cooled, cut it into 2-3 cm pieces and add it to the shrimp sauce.

Cook the orzo pasta according to package instructions. Drain it and immediately add it to the pan with the sauce. Mix well to incorporate all the flavors. Season with salt, freshly ground black pepper, and chili flakes to taste. Serve the dish warm, alongside fresh lemon slices for an extra touch of acidity.