Orzo with Shrimp and Tiny Peas

Orzo with Shrimp and Tiny Peas
Photo: Andrew McCaul
Makes 4 servings


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2 1/2 cups lower-sodium chicken broth
1 cup uncooked orzo (rice-shaped pasta)
2 tablespoons unsalted butter
1 large shallot, finely chopped
Zest of 1 lemon plus 1 tablespoon fresh lemon juice, divided
2 cups frozen petite green peas, thawed
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound frozen cooked shrimp, thawed, drained, and patted dry
1/2 cup grated fresh Parmesan cheese
Tarragon leaves (optional)
Lemon zest, thinly sliced (optional)


Prep: 15 Minutes
Cook: 20 Minutes

1. Heat a large saucepan over high heat. Add broth to pan; bring to a boil. Stir in orzo; reduce heat, and simmer, partially covered, until pasta is al dente and most of the liquid is absorbed (about 10 minutes), stirring occasionally.

2. Heat butter in a medium nonstick skillet over medium heat; stir in shallot and zest. Cook until shallot is softened (about 3 minutes), stirring frequently. Add peas; cook until peas are bright green (about 2 minutes), stirring occasionally. Remove skillet from heat; stir in lemon juice, chopped tarragon, salt, and pepper. Transfer pea mixture to a plate.

3. Add shrimp and orzo to skillet; cook until heated through (about 4 minutes), stirring frequently. Add Parmesan to pan; stir until creamy. Stir in pea mixture. Transfer to 4 bowls, and garnish with tarragon leaves and thinly sliced lemon zest, if desired. Serve immediately.

Created date

March 2011

Nutritional Information

Calories 442
Fat 12 g
Satfat 6 g
Monofat 3 g
Polyfat 1 g
Protein 40 g
Carbohydrate 45 g
Fiber 5 g
Cholesterol 245 mg
Iron 6 mg
Sodium 574 mg
Calcium 193 mg