Shrimp and Asparagus Orzo Bake

Preheat oven to 400°F (200°C). Pour 1/4 cup of olive oil into a large (9x13 inch) baking dish.

Add the chopped asparagus to the dish, followed by the dry orzo pasta, spreading it in an even layer.

Top with the halved cherry tomatoes, chopped shallot, 4 minced garlic cloves, and 1/4 cup of chopped parsley.

Pour in the vegetable broth until the ingredients are mostly submerged.

Season generously with salt and black pepper.

Add the fresh spinach on top, gently pressing it down into the liquid. Give everything a light stir to combine.

Bake for 20-25 minutes, or until the orzo is al dente and has absorbed most of the liquid.

While the orzo bakes, prepare the shrimp. In a medium bowl, combine the shrimp, 2 tbsp olive oil, 2 sliced garlic cloves, 2 tbsp parsley, and a pinch of salt and pepper. Toss to coat.

Carefully remove the baking dish from the oven. Stir the mixture well to incorporate the wilted spinach.

Arrange the marinated shrimp in a single layer over the top of the orzo.

Return the dish to the oven and bake for an additional 5-7 minutes, until the shrimp are pink and cooked through.

Remove from the oven, stir the shrimp into the orzo, and serve immediately.

Drizzle with extra virgin olive oil before serving, if desired.