One-pan shrimp and orzo cooked in lemony broth with asparagus and Parmesan for a fast, fresh dinner.

1 cup orzo pasta

15 to 18 medium shrimp, peeled and deveined

1 cup chopped asparagus (1-inch pieces)

2 garlic cloves, minced

1 small yellow onion, diced

2 cups vegetable broth

1/3 cup grated Parmesan cheese

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon lemon zest

Juice of 1 lemon

1/2 teaspoon garlic powder

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1. Heat olive oil in a large skillet over medium heat.

2. Season shrimp with salt, pepper, and garlic powder. Cook until pink, 2–3 minutes per side. Remove and set aside.

3. Add garlic and onion to the same pan and sauté until fragrant and translucent.

4. Add asparagus and cook for 2 minutes.

5. Pour in vegetable broth and add orzo. Bring to a boil.

6. Reduce heat, cover, and simmer until orzo is tender.

7. Stir in Parmesan cheese until melted.

8. Return shrimp to the pan, add lemon zest and juice, and mix well.

9. Remove from heat and serve warm.

Stir orzo occasionally to prevent sticking. Add extra broth if needed while simmering.