Sauteed Shrimp and Asparagus

1	pound fresh or frozen large shrimp in shells
2	teaspoons canola oil
1	teaspoon toasted sesame oil
2	teaspoons minced fresh garlic
2	teaspoons grated fresh ginger
1/4	cup dry white wine or reduced-sodium chicken broth
8	ounces fresh asparagus spears, trimmed
1/4	cup finely chopped green onions
	Lemon Herbed Orzo Pasta

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
2. In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
3. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
Lemon Herbed Orzo Pasta: Cook 1 cup dried orzo pasta according to package directions. Drain pasta, reserving 1/4 cup of the pasta water. Return pasta and reserved pasta water to saucepan. Stir in 1-1/2 teaspoons finely shredded lemon peel, 1 tablespoon thinly sliced fresh basil, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.