Parmesan Orzo with Shrimp, Asparagus & Tomatoes
This Parmesan Orzo with Shrimp, Asparagus & Tomatoes is the perfect Spring dish!
Servings 8 servings
Ingredients
- 2 tbsp olive oil
- 1/2 lb asparagus
- 1/2 cup grape tomatoes
- 1 lb jumbo shrimp peeled and deveined
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- Salt & pepper
- 2 tbsp butter
- 1/2 small onion, chopped
- 3 cloves of garlic, minced
- 1 1/2 cups orzo
- 1/2 cup white wine
- 2 cups chicken broth
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped for garnish
- Fresh dill to garnish
Instructions
- Season shrimp with salt, pepper to taste, onion powder, garlic powder and paprika. set aside.Chop the tips off of the asparagus. Cut the grape tomatoes in half. Heat 1 tablespoon of olive oil in a fry pan over medium high heat. Sauté the asparagus & tomatoes until just the start of getting tender. Remove from pan and set aside.Add second tablespoon of olive oil in the pan. Sear shrimp on each side until cooked. Remove the shrimp from the pan and set aside.Add the the butter to the pan over medium heat. Add garlic, and onions to pan and sauté until the onions have become translucent, about 3 minutes. Stir in orzo and cook until lightly browned and toasted about 1-2 minutes. Deglaze pan with the wine. Simmer until the wine is mostly cooked out. Stir in chicken broth one cup at a time. Add the second cup after the first cup is cooked down. Cook and stir until pasta is just about cooked through, about 10 minutes. Add the Parmesan cheese and and stir. Add the vegetables and shrimp back to the pan. Season with salt and pepper to taste. Garnish with chopped parsley and additional parmesan cheese if desired.*Optional: add 1/3 cup heavy cream before adding parmesan cheese to make the dish more creamy.