One Pan Shrimp Orzo Pasta

There’s nothing more satisfying than a one-skillet dish that’s fresh, colorful, and bursting with flavor. This One-Pan recipe combines Shrimp, Green Asparagus & Orzo, all brought to life with the zesty brightness of vomFASS Lemon Extra Virgin Olive Oil and a touch of Aglio e Peperoncino spice.

Whether you're cooking for a weeknight family dinner or a casual outdoor meal with friends, this dish captures sunshine in every bite—plus, there's only one pan to clean.

🛒 Ingredients (Serves 2–3)

• 200g green asparagus, trimmed and cut into 2-inch pieces
• 150g orzo pasta
• 200g shrimp, peeled and deveined
• 2 tsp minced garlic, add optional pinch of crushed red chili flakes (for a gentle kick)
• 1–2 tbsp vomFASS Lemon Extra Virgin Olive Oil
• 1 garlic clove, finely chopped
• 1 small onion, diced
• Zest of 1 lemon
• vomFASS Salt and pepper, to taste
• 1½ cups vegetable broth
• An extra splash of vegetable broth or dry white wine, for deglazing
• Fresh parsley or basil, for garnish

🍳 Instructions

1. Sauté the Shrimp
In a large skillet, heat 1 tbsp of vomFASS Lemon Extra Virgin Olive Oil over medium-high heat. Add shrimp and cook for 2–3 minutes, until pink and opaque. Remove from pan and set aside.

2. Sauté Onion and Garlic
In the same pan, add another drizzle of vomFASS Lemon Extra Virgin Olive Oil if needed. Sauté the diced onion for 2 minutes, then add the chopped garlic (and the optional chili flakes). Cook until fragrant and softened—about 1–2 minutes.

3. Toast the Orzo
Add the cooked orzo to the skillet and stir it in any aromatics. Let it toast for 1–2 minutes for a nuttier base.

4. Deglaze & Simmer
Pour in a splash of vegetable broth or white wine, scraping the bottom to loosen all the flavor. Add about 1½ cups more broth and bring orzo to a simmer. Stir occasionally, cooking for 8–10 minutes, until orzo is nearly al dente.

5. Add Asparagus
Toss in the asparagus and continue to cook for 3–4 minutes, until crisp-tender and vibrant green.

6. Return the Shrimp & Season
Add the cooked shrimp back into the skillet. Season with salt and pepper to taste. Let everything warm through for another minute.

7. Finish & Garnish
Stir in the lemon zest, and top with chopped parsley or basil. Serve warm, with an optional drizzle of vomFASS Maletti Bianco for a sweet-tangy flourish.