Lemon pepper shrimp and farro

Instructions

1. 01

   Cook 1 1/2 cups pearled farro according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons lemon juice, 1 teaspoon coarsely ground black pepper, 1/2 cup low-sodium vegetable broth into a smooth sauce.

2. 02

   Pat 1 1/4 pounds peeled and deveined large shrimp dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F and is just opaque; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 pound asparagus, cut into 2-inch pieces and 2 cups frozen peas. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Lemon pepper shrimp and farro. Finish with 1/2 cup crumbled feta.