Parmesan Orzo with Shrimp, Asparagus, and Tomatoes Recipe

This Parmesan orzo with shrimp, asparagus, and tomatoes is the perfect spring dish, using a bounty of fresh, seasonal ingredients.

Recipe by: Monique Polanco of @moniquepolanco_

Product Featured: Premier™ Hard-Anodized Nonstick Cookware and Classic™ Antimicrobial Self-Sharpening Cutlery

INGREDIENTS

• 1 lb. jumbo shrimp, peeled and deveined
• Salt and pepper
• 1 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 lb. asparagus
• 1/2 cup grape tomatoes
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 small onion, chopped
• 1 1/2 cups orzo
• 1/2 cup white wine
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish
• Fresh dill, to garnish

INSTRUCTIONS

1. Season shrimp with salt, pepper, onion powder, garlic powder, and paprika. Set aside.
2. Chop the tips off of the asparagus. Cut the grape tomatoes in half. Heat 1 tablespoon of the olive oil in a fry pan over medium high heat. Sauté the asparagus and tomatoes until they just start to get tender. Remove from pan and set aside.
3. Add the remaining 1 tablespoon of olive oil in the pan. Sear shrimp on each side until cooked. Remove the shrimp from the pan and set aside.
4. Add the butter to the pan over medium heat. Add garlic and onion 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 to 2 minutes. Deglaze pan with the wine. Simmer until the wine is mostly cooked out. Stir in chicken broth 1 cup at a time, adding the second cup after the first cup is cooked down. Cook and stir until orzo is just about cooked through, about 10 minutes.
5. Add the Parmesan cheese and stir. Add the vegetables and shrimp back to the pan. Season with salt and pepper to taste. Garnish with chopped parsley and fresh dill, plus additional Parmesan cheese, if desired.
6. Optional: Add 1/3 cup heavy cream before adding Parmesan cheese to make the dish creamier.