1. In a pot, boil some water with salt for the orzo.

2. Wash all veggies. On a clean cutting board, mince parsley, garlic, and chop up red onion. Trim asparagus on the ends

3. Meanwhile, in a small pan, drizzle 1/2 tbsp of olive oil and heat on medium heat. Once heated, place the shrimp in the pan and season with Cajun seasoning. Mix until seasoning is evenly spread. Cook while flipping shrimps every so often until no longer translucent and have a pink or orange hue. Then take it off the heat and set it aside.

4. Once water is boiling, put the orzo in the pot and cook for the time recommended on the box. Once finished, drain pasta in a pasta colander.

5. In the same pan, drizzle another 1/4 tbsp of olive oil to heat. Then place asparagus on the pan and season with pepper, paprika, garlic powder, and onion powder. Toss asparagus and cook until fork-tender.

6. In another pan, heat 1/4 tbsp of olive oil. Then cook onions and garlic in the pan until the onions are translucent and the garlic has a fragrant aroma.

7. Take the pan off the heat and mix the onions, garlic, orzo, remaining olive oil, parsley, and parmesan. Then squeeze lemon on top of the mixture and stir in.

8. Plate the orzo and topping it with the shrimp. Serve with asparagus on the side.