Orzo with Shrimp and Asparagus

Finely chop the onion and slice the garlic thinly. Sauté them in a tablespoon of olive oil until translucent. Add the shrimp and sauté for 8-10 minutes. Once the shrimp are cooked, add the cooking cream and grated Parmesan. Cook over low heat for a minute or two, until the ingredients combine into a homogeneous sauce.

Meanwhile, bring water to a boil for the asparagus and salt it. Prepare another bowl with cold water (you can also add a few ice cubes). Remove the woody ends from the base of each asparagus spear. Place the asparagus in the boiling water, reduce the heat, and boil for 2-4 minutes, depending on thickness. The asparagus should remain firm and crisp. After boiling, immediately transfer it to the bowl of cold water to stop the cooking process. Once cooled, cut it into 2-3 cm pieces and add them to the shrimp sauce.

Finally, cook the orzo pasta according to package instructions. After cooking, drain them and immediately add them to the sauce. Mix well and season with salt, black pepper, and chili flakes to taste. Serve the dish with fresh lemon slices.