1. Pat shrimp dry and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high until shimmering. Add shrimp and cook, flipping once, until lightly browned and cooked through, about 3 minutes per side; transfer to a plate and cover to keep warm.

2. Add orzo and onion to now-empty skillet and cook, stirring frequently, until orzo smells toasted, 2 to 3 minutes. Stir in water and bring to a simmer, then reduce heat to medium-low and cook, stirring frequently, until orzo is just tender, about 10 minutes.

3. Stir in asparagus, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and continue to cook until asparagus is just tender, about 2 more minutes; stir in lemon juice.

4. Remove skillet from heat and arrange shrimp over top. Cover and let sit until shrimp are warmed through, 2 to 3 minutes. Divide among bowls and serve with lemon wedges.

Source: Hannaford fresh Magazine, March-April 2023