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
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