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+ servings

Lemony Orzo with Shrimp, Asparagus and Peas

Ashley Boyd
Tender succulent shrimp cooked with lemony orzo, fresh asparagus and peas. This dish comes together so easily and screams spring!
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 402 kcal


  • 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
  • cup shredded Parmesan
  • 1 tablespoon chopped fresh parsley


  • 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.


Serving: 1servingCalories: 402kcal
Keyword lemon orzo, orzo, shrimp orzo, spring dinner recipes, spring pasta recipes
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