2 tbsp olive oil
1 cup diced onion
8 cloves garlic, diced
1 lb dried orzo
4 cups chicken broth
1 lb asparagus, cut into 1-inch pieces
28 oz can fire-roasted tomatoes, completely drained
1 lemon, juiced
1lb pre-cooked shrimp
parmesan cheese for serving
1. In a large pot, heat the olive oil and cook the onion and garlic until translucent.
2. Add in the dried orzo, chicken broth, and ¾ cup water. Bring to a boil and cook for 4-5 minutes, then add in the asparagus. Cook for another 5-6 minutes until all the water has been absorbed and the asparagus is fork-tender.
3. Stir in the tomatoes, lemon juice, and cooked shrimp. Season with salt and pepper to taste.
4. Top with parmesan cheese and serve hot
Source : allrecipes.com