Lemony Shrimp Risoni

2 tablespoons (30g) butter, divided

2 tablespoons (30ml) olive oil, divided 

1 pound (450g) raw shrimp

1/2 cup (50g) shallots, finely chopped

4-5 garlic cloves, minced

1 1/4 cups (250g) risoni pasta

2-3 cups (470-700ml) chicken broth

8 ounces (227g) green asparagus, cut in pieces

1 lemon, zest and juice (juice of 1/2 lemon is enough but add more if you prefer)

parsley 

salt & pepper

1. season shrimp with salt and pepper. Melt 1 tbsp. butter and 1 tbsp. olive oil in a big pan.

Cook shrimp without overcrowding the skillet. About 3 minutes on 1 side and 1 minute on the other side. Remove and set aside

2. heat remaining butter and olive oil in the same pan. Sauté shallots and garlic. Add risoni and toast for 1 minute. Pour in broth and 1/2 teaspoon salt and pepper to taste. Stir and bring to a boil. Reduce heat to low, cover and cook for 10-15 minutes. Add the asparagus in the last minutes and continue cooking until tender. Add lemon zest and juice 

3. add shrimps back to the pan and garnish with parsley