Makes 2 Servings
Macros: 285 Cal, Fat 8g, Carbs 26g, Fibre 3g, Protein 28g
1 Tbsp Extra Virgin Olive Oil
1/4 Yellow Onion (medium, chopped)
2 Garlic (cloves, minced)
1/2 cup Orzo (dry)
1 cup Water
3/4 cup Asparagus (trimmed, cut into bite-sized pieces)
Sea Salt & Black Pepper (to taste)
227g Shrimp (peeled, deveined)
1/2 Lemon (juiced and zested)
2 Tbsps Parsley (chopped)
Heat a dutch oven over medium heat and add the oil. Once hot, add the onion and sauté until softened, about three to five minutes. Add the garlic and cook for one minute, until fragrant.
Add the orzo and stir until slightly toasted, about one minute. Add the water, asparagus, and salt and pepper. Cover and cook for ten minutes, stirring occasionally.
Remove the lid, and add the shrimp. Cook for five minutes or until pink and cooked through. Add the lemon juice, zest, and parsley. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to two days.
Gluten Free: Use gluten-free pasta or rice instead and adjust cook time and instructions as needed.
Additional Toppings: Top with parmesan cheese.
Make it Vegan: Omit the shrimp and top with tempeh, tofu, or chickpeas instead.