Skillet Shrimp with Orzo, Feta, and Asparagus

I am super excited about this one. I could have eaten it for every meal for a week straight. I love shrimp now, and this whole dish was a very light meal that I probably could have eaten every last bit of (portion control!!!). This is definitely one of my favorites, and I will be making again in the very near future!

Ingredients (serves 4)
1 cup whole wheat orzo
1 1/2 tablespoons vegetable or canola oil, plus more for the pasta
2 medium garlic cloves, minced
1/2 teaspoon red chili flakes
1 bunch asparagus, ends trimmed, roughly chopped into 2 inch pieces (2 cups appx)
kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined medium shrimp
1/2 cup chopped fresh basil leaves
4 tablespoons fresh juice from 2 lemons
1 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese

Directions:
Fill skillet approximately 2/3 of the way with water, add a dash of salt. When boiling, add orzo and cook according to directions (al dente). Drain, and set aside. Drizzle with oil and mix. Wipe out skillet and over medium high head, add oil and heat until shimmering. Add garlic and chili flakes, stirring, until fragrant but not browned (appx 1 min). Add asparagus, season with salt and pepper, and stir to coat. Cook the asparagus until tender but crisp (3-4 min). Move the asparagus to the sides of the pan, add shrimp, and com turning occasionally (pink and opaque) (4 min total). Add the orzo back to the pan, stir to combine, and then add basil, lemon juice, olive oil, and feta. Toss all to combine, allowing the orzo to heat through. Season to taste with salt and pepper. Serve, topping with remaining basil.

Recipe credit to: Yasmin Fahr