Spring on a Plate: One-Pan Asparagus Shrimp Orzo
Asparagus Lemon Shrimp Orzo
This is less of a strict recipe and more of a celebration of the season. As the days get longer, I find myself craving meals that feel light, zesty, and incredibly fresh. This one-pan dish is something I make often when I want a nourishing meal without spending hours in the kitchen.
ASPARAGUS HEALTH BENEFITS
I love including asparagus this time of year, not just for the flavor, but for the incredible functional benefits it offers:
A Prebiotic Powerhouse: Asparagus is rich in fiber, acting as a "fuel" for the beneficial bacteria in your gut.
The Beauty Secret: It is a fantastic source of sulfur, a necessary precursor to glutathione—one of our body’s most powerful antioxidants. Since our bodies cannot produce sulfur on their own, we must source it from our diet.
Skin & Detox Support: Regularly including sulfur-rich vegetables like asparagus, cabbage, and garlic is a simple, effective way to support skin health and natural detoxification pathways from the inside out.
Serves: 2-3 | Prep time: 10 mins | Cook time: 20 mins
Ingredients:
1 lb frozen or fresh, wild-caught shrimp (peeled and deveined)
1 cup orzo pasta
Asparagus, woody ends trimmed, cut into 1-inch pieces
2 to 2 ½ cups chicken stock
2 cloves of garlic (minced)
Zest and juice of 1 lemon
½ cup freshly grated Parmesan cheese
Olive oil
Salt & pepper to taste
Fresh parsley or red pepper flakes for a little kick (optional)
Instructions
Place your asparagus pieces in a small saucepan with a splash of water and a pinch of salt. Cover and simmer over medium heat for about 8–10 minutes until soft. Drain and set aside.
In a stainless steel pan, heat 1 tablespoon of olive oil over medium-high heat. Season shrimp with salt and pepper. Cook for 3–4 minutes, turning once, until pink. Remove shrimp immediately and set aside on a plate to prevent overcooking.
In the same pan (don’t wash it!), add a little more oil if needed. Add the garlic and the dry orzo. Sauté for 1–2 minutes until the garlic is fragrant and the orzo is slightly toasted.
Pour in the chicken stock, lemon juice, and lemon zest. Bring to a boil, then turn the heat down to low and cover with a lid. Let it simmer for about 8–10 minutes. Check it halfway through and give it a stir so the orzo doesn't stick to the bottom of the stainless steel.
When the orzo is nearly cooked (tender but still has a tiny bit of liquid left), stir in the Parmesan cheese. This will create a creamy sauce.
Gently fold the cooked asparagus and shrimp back into the pan. Let everything sit for 1–2 minutes just to heat through.
