One Pan Lemony Orzo with Shrimp, Asparagus, and Peas

Tender succulent shrimp cooked with lemony orzo, fresh asparagus, and peas. This dish comes together so easily and screams spring!

How To Make This Recipe

• Season shrimp with half of the salt, half of the pepper, and red pepper in a small bowl. Set aside.
• Heat 1 tablespoon oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.
• Add other tablespoon of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.
• Add orzo and cook 2 minutes or until lightly toasted, stirring to coat with oil.
• Add 2 cups broth and remainder of salt to pan, bring orzo to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
• Stir in remaining 1 ½ cups stock, peas, lemon zest, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat. Stir in asparagus, lemon juice, pepper, and Parmesan cheese. Sprinkle with chopped parsley if desired. Serve immediately.

A few tips:

• If you are using the asparagus, be sure to saute until just tender and set it aside to be added back in later. Continuing to cook the asparagus along with the other ingredients results in soggy asparagus and we don't want that.
• Toasting the orzo before adding the broth brings out a nice nutty flavor. This step may seem unnecessary, but it does serve a delicious purpose.
• If you cannot find chicken broth, vegetable broth works just fine.

Lemony Orzo with Shrimp, Asparagus and Peas

Ashley

Tender succulent shrimp cooked with lemony orzo, fresh asparagus and peas. This dish comes together so easily and screams spring!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course

Cuisine American

Cook ModePrevent your screen from going dark

Servings 4 servings

Calories 402 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound medium shrimp peeled and deveined
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ½ teaspoon crushed red pepper
• ▢ ½ pound asparagus tough ends removed and cut into 1-inch pieces
• ▢ 1 ½ cups yellow onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 cup uncooked orzo
• ▢ 3 ½ cups low sodium chicken broth divided
• ▢ 1 cup frozen green peas
• ▢ 1 tablespoon fresh lemon zest
• ▢ 1 tablespoon fresh lemon juice
• ▢ ⅓ cup shredded Parmesan
• ▢ 1 tablespoon chopped fresh parsley

Instructions

 

• In a small bowl, season shrimp with half of salt, half of pepper and red pepper. Set aside.
• Heat 1 tablespoon oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.
• Add other tablespoon of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.
• Add orzo and cook 2 minutes or until lightly toasted, stirring to coat with oil.
• Add 2 cups broth and remainder of salt to pan, bring orzo to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
• Stir in remaining 1 ½ cups stock, peas, lemon zest, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat. Stir in asparagus, lemon juice, pepper, and Parmesan cheese. Sprinkle with chopped parsley if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 402kcal

Keyword lemon orzo, orzo, shrimp orzo, spring dinner recipes, spring pasta recipes

Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!