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. 1Pat the shrimp dry with paper towels, season with salt and pepper, and set aside. Dice the onion, mince the garlic, cut the asparagus into 2-inch pieces, zest the lemons, and juice them into a small bowl. Chop the fresh parsley and set all prepped ingredients within arm's reach of your stovetop.
2. 2Heat the olive oil in a large skillet over medium heat for 1 minute. Add the diced onion and cook for 3–4 minutes, stirring often, until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Add the whole wheat orzo to the skillet and increase heat to medium-high. Cook for 2 minutes, stirring constantly, until the orzo is lightly browned and smells toasty.
4. 4Pour in the low sodium chicken broth and bring to a boil over medium-high heat, stirring with a wooden spoon and scraping the bottom to loosen any stuck pasta. Once boiling, reduce heat to a simmer, cover, and cook for 5 minutes.
5. 5Remove the lid, stir and scrape the bottom again, then add the asparagus pieces. Cover and continue cooking for 10 minutes over low heat until the pasta is just becoming tender (the liquid will still look slightly loose).
6. 6Stir in the lemon zest, lemon juice, half of the grated Parmesan, the fresh parsley, and the seasoned shrimp. Sprinkle the remaining grated Parmesan over the top. Cook uncovered over medium heat for 8–10 minutes, stirring gently halfway through, until the shrimp are pink, firm, and opaque (internal temperature 145°F).
7. 7Divide the shrimp orzo evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Garnish with additional fresh parsley and serve with lemon wedges. Reheat gently in a skillet with a splash of broth or water before serving.