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)
How to Make It
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.
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.
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.