Ingredients

• 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

Directions
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