Lighten up dinner time with this healthy pasta dish. Serves 4-6.


  • 1 1/4 lb large fresh or dethawed shrimp (peeled and deveined)
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 8 oz uncooked whole wheat orzo pasta
  • 2 cups chicken broth
  • 1 large lemon, zest and juice
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges for serving


  1. Preheat the oven to 400 degrees. 
  2. Place shrimp in a bowl with salt and pepper, set aside.
  3. Heat olive oil in a large, oven-proof pan with lid over medium heat. Add onion and cook until onion is soft and translucent — about 3-4 minutes. Stir in garlic and cook until fragrant, add orzo.
  4. Cook until orzo is toasted and light brown in color. Add chicken broth and 1/2 cup water. Bring to a boil, stirring frequently so pasta does not stick. Cover, reduce heat, simmer, after 5 minutes, add the asparagus and continue cooking until the pasta is tender, about 10 minutes.
  5. Stir in lemon zest and juice, 1/4 cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining 1/4 cup Parmesan over the top.
  6. Put in oven and bake uncovered, until the shrimp are cooked through, about 8-10 minutes. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.


  • Serving Size: 1 cup
  • 354 calories
  • 9 g fat 
  • 47 g carbs
  • 9 g fiber
  • 28 g protein 

Source: modified from www.wellplated.com