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5 from 6 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 402kcal
Author: Ashley Boyd


  • 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: 1serving | Calories: 402kcal