||asparagus (the thinner the better)|
||peeled & deveined medium shrimp|
||chopped flat leaf parsley
||grated Parmesan cheese, plus more for serving|
Bring a large
saucepan of salted water to a boil. Add the asparagus and cook
over high heat
until tender. Transfer the asparagus to
a bowl. Add the orzo to the boiling water.
Cook for 10 minutes, stirring occasionally.
While the orzo cooks, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over medium high heat. Reduce the heat to medium and cook until the butter begins to brown. Add the shrimp, season with salt and pepper, and cook until shrimp are pink and curled, about 1 minute per side. Transfer the shrimp to the bowl with the asparagus. Save the left-over butter in the skillet.
Drain the orzo, but save ¼ cup of the pasta water. Put the orzo back in the saucepan and pour the brown butter over it. Stir it well. Put the skillet on high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the saved pasta water into the orzo; cook over low to medium heat, stirring, for about 2 minutes or until creamy. Stir in the asparagus and shrimp and cook until heated throughout. Remove from the heat. Stir in the parsley, the ½ cup of Parmesan, and the granulated garlic. Season with salt and pepper. Serve in bowls topped with more Parmesan.