Shrimp Orzo

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  Shrimp(567g)
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  ½ teaspoon ground black pepper
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  ¼ teaspoon kosher salt
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(180g)
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  Asparagus(454g)
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  Pasta, Orzo, Whole Wheat, Dry(227g)
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  Low Sodium Chicken Broth(600g)
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  Lemon(60g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)
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  Lemon

Instructions

1. 1Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.
2. 2Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.
3. 3Add the chicken broth. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta. Cover the pan, reduce the heat to a simmer, and let cook 5 minutes. Remove the lid and stir, scraping the bottom of the pan again. Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy. Stir in the lemon zest, lemon juice, ¼ cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining ¼ cup Parmesan over the top.
4. 4Bake the pasta, uncovered, just until the shrimp are cooked through, about 8 - 10 minutes. The shrimp will be pink, fairly firm, and opaque—do not overcook. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.