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
Tender succulent shrimp cooked with lemony orzo, fresh asparagus and peas. This dish comes together so easily and screams spring!
Ingredients
- 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
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!
Janelle
Ashley, this is amazing!! 5 stars! My husband loves it and the servings are large!!
Ashley
Hi Janelle,
I’m so happy you and your husband enjoyed the recipe! It’s one of my husband’s favorites as well. Thank you!
Janelle
The last email I sent showed this recipe as 3 stars, but that is incorrect. I give it at least 5 stars!! If there's any way to fix that I will. The dish is delicious, tasty and large portions! So satisfying!
Ashley
Thank you so much for the nice review Janelle! I’m happy it was a hit.