Creamy Orzo with Shrimp and Asparagus

Finely dice the onion and thinly slice the garlic. Sauté both in a pan with one tablespoon of olive oil until translucent. Add the shrimp and fry for about 8-10 minutes. Once the shrimp are cooked, stir in the cooking cream and freshly grated Parmesan. Simmer over low heat for 1-2 minutes until a smooth sauce forms.

Meanwhile, bring water for the asparagus to a boil and salt it. Prepare a bowl with cold water (ideally with ice cubes). Break off the woody ends of the asparagus. Cook the asparagus in the boiling water for 2-4 minutes until al dente, depending on thickness. Immediately shock in ice water, drain, and cut into 2-3 cm long pieces. Add the asparagus to the shrimp sauce.

Cook the orzo pasta according to package instructions in plenty of salted water until al dente. Drain and immediately mix into the sauce. Combine everything well and season with salt, pepper, and chili flakes. Serve with lemon wedges.