Creamy Lemon Pepperoncini Shrimp Orzo

In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 1-2 minutes per side, until just cooked through. Remove from the skillet and set aside.

In the same skillet, add the chopped shallots and sliced garlic. Sauté for about 1 minute until fragrant.

Add the orzo to the skillet and toast for 1-2 minutes, stirring frequently until lightly golden.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Add the chicken stock, chopped asparagus, sliced pepperoncini, and grated Pecorino Romano cheese. Stir to combine.

Bring the mixture to a simmer, then cover and cook for 8-10 minutes, or until the orzo is al dente and has absorbed most of the liquid.

Stir the cooked shrimp back into the skillet along with the butter, lemon zest, and fresh dill. Stir until the butter is melted and everything is well combined.

Garnish with fresh lemon slices and extra dill before serving.