Some of the best ultimate superfoods can be found in the waters of Alaska. Sea Asparagus is full of nutrients and vitamins and this wild Sea Asparagus Pesto delivers with all the flavors you’d expect from traditional pesto.
Ingredients: Serves 4/ in roughly 30 minutes
11/4 cup Orzo
16-20 Jumbo Shrimp, deveined
1/4 cup Dry White Wine
1 1/2 cup Low Sodium Broth, chicken or veggie or water
1/2 cup half&half or cream
3 Tbs Butter, divided
1Tbs Olive Oil
2-3 Cloves Garlic, diced
1Tbs Shallot, diced
3 Tbs Sea Asparagus Pesto, divided
1/4 cup Parmesan
1 lemon
2 Tbs Italian Parsley, chopped
1tsp Red Pepper Flakes
Salt/Pepper
Pat dry Shrimp and season with salt, pepper and pepper flakes. Heat a 12” skillet on medium heat and add 2Tbs Butter and 1Tbs Olive Oil. Add Shrimp, cooking 2-3 minutes per side, remove from pan and toss with 1Tbs Sea Asparagus Pesto and set aside covering loosely with foil to keep warm.
In the same skillet, add remaining 1Tbs butter, shallots, and garlic. Sauté stirring 1-2 minutes. Add Orzo and stir to lightly toast about 5 minutes. Add 1/4 cup wine (off the flame) to deglaze the pan. Return to flame, scraping the bottom of the skillet. Add 1 1/2 cup Broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes stirring occasionally. Add 1/2 cup Half&Half, 1/4 cup grated Parmigiana, salt and pepper to taste. Combine and let cook uncovered 2 minutes. Add 2 Tbs Sea Asparagus Pesto, squeeze 1/2 Lemon and combine. Add cooked Shrimp on top of Orzo and cover for 1-2 minutes to reheat. Finish with chopped parsley, drizzle of olive oil and extra grating of parmigiana. Serve with lemon wedges.
