Orzo with lots of stuff

I have made this twice for a total of 13 people and everyone loved it.  I just made it up but I can give you pretty specific info..I do not use recipes so don't go crazy worrying about each and very single amount..Just trust your taste buds and I think you and your friends will really like this:
 
First, I used frozen p&d cooked shrimp..It works fine and saves a lot of time...I take out the fz shrimp early in the morning of the day I serve the dish.  I let it defrost all day in the refrigerator.  If it needs help, I'll leave it out a little bit late in the afternoon....I figure on 6-7 shrimp per person (41 count - Walmart $5 a lb and they are good)
 
About half way though the defrosting of the shrimp, I put olive oil and crushed garlic and some fresh lemon juice and black pepper and mix it all up with the shrimp..Put it back in the ref to finish defrosting. 
 
I take 1 chicken breast (boneless and skinless) for every three people and dice it up (1") and add olive oil and garlic, salt and pepper, and fresh parsley and let that marinate in the refrigerator all day.
 
Figure one box of orzo (1 lb) for 8 people..Salt the water and have it ready to go..Takes only 10 minutes
 
In the morning, you can prep up the rest of this dish.
 
asparagus - Use fresh and make small bias cut (1" max) and put in ref.  At least a cup
 
garlic - mince up at least 4 big cloves and put in olive oil (cover the garlic) with a bit of hot pepper flakes and leave on counter.  Make sure you have enough of this mixture!
 
Chop up a good handful of cilantro and parsley and mix together and put in the ref - cover with saran wrap (you can never have too much of either herb)
 
Finely chop 2-3 good sized scallions and put in the ref covered
 
Grate the rind of a lemon and add it to 1/2 cup diced sun dried tomatoes
 
lightly brown 1/3 cup pine nuts in toaster oven and leave on the counter uncovered (careful - they burn real fast because of high fat content)
 
leave yourself 1/2 cup white wine and 1/4 c chicken stock in refrigerator
 
leave 1/2 lemon to squeeze in refrigerator
 
Leave 1 tbl salt butter in refrigerator
 
Break up about 4 -6 oz feta cheese and leave in refrigerator
 
Ok - That's it..
 
When you are ready to go:
 
Start the water for the orzo - Remember it will only take 10 minutes.  When it is done, you'll drain it in a fine mesh colendar, quickly mix in a bit of olive oil to stop sticking and then you'll pour it over the mixutre of stuff you will be doing while the orzo is cooking.  The beauty of this dish is that everything mixes fast and uniformly.
 
While the orzo is cooking, you first sautee the asparagus in a hot pan with some of the oil and garlic mixture...Add salt and pepper to taste.  Cook just until tender..Do not over cook it.  It should remain crispy.  Throw it in the big bowl that you are eventually going to use to serve the dish in
 
Next do the same thing with the chicken and cook it just until tender.  Remove and put in the bowl, too
 
Do the same thing with the shrimp that is already cooked..You are just warming it and blending in the flavors..Add some wine to the cooking process when you get to the shrimp.....Remove the shrimp when heated through, add the butter and chicken stock and lemon juice and reduce the remaining mixture to about half.
 
Then add all the rest of the ingredients (except the feta) and just barely cook them .  Do not get the scallions soggy.  Throw that entire mixture into the bowl, dump in the orzo, mix, add salt and pepper and more of the fresh uncooked garlic and oil mixture to taste.  Do not worry about the final addition of garlic and oil being raw.  You can add more hot pepper flakes too. 
 
Top the dish with the feta and it will slightly melt.  It all comes together very, very fast and is so easy to serve your guests, too.
 

That sounds absolutely fantastic, Baah Ben. The ingredients are sensational...Thanks for the procedure instructions-this recipe will go in Anns file, along with CajunKings gumbo.I call it my hall of fame recipe collection.

Ann - I really like this because if is easy to do and can be done while your guests are having appetizers.  They love watching it and it's really nothing..Combining all these ingredients with a spaghetti is a nightmare.

All the work can be done earlier in the day..If it takes 15 minutes total to finish..it's a lot.  With each item being cooked, you just throw it in the eventual serving bowl and because the orzo combines with everything right away, it's so easy.

Let us know how it turns out when you make it.  I guess we could call this "Orzo Jambot"  I made it once without the asparagus, but it is much, much better with them.  Also, you can put in some capers, too.

wow!  that sounds fantastic!!!

Ben, that sounds so good! I'm going to make this for dinner one night this week. And  I have all of the ingredients on hand!

Thanks Ben, I am always looking for ways to use asparagus-I like the caper idea, too.

Agnes - I hope it turns out good!

Just remember to leave yourself enough extra of the crushed garlic and olive oil mix in case you need to doctor it up at the very end.  You can save that mixture for days in the refrigerator so you won't be wasting it. 

Good luck!