Orzo with Shrimp and Tiny Peas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups lower-sodium chicken broth |
1 cup uncooked orzo (rice-shaped pasta) |
2 tablespoons unsalted butter |
1 large shallot, finely chopped |
zest of 1 lemon plus 1 tablespoon fresh lemon juice, divided |
2 cups frozen petite green peas, thawed |
1 tablespoon chopped fresh tarragon leaves |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 pound frozen cooked shrimp, thawed, drained, and patted dry |
1/2 cup grated fresh parmesan cheese |
tarragon leaves (optional) |
lemon zest, thinly sliced (optional) |
Directions:
1. Heat a large saucepan over high heat. Add broth to pan; bring to a boil. Stir in orzo; reduce heat, and simmer, partially covered, until pasta is al dente and most of the liquid is absorbed (about 10 minutes), stirring occasionally.
2. Heat butter in a medium nonstick skillet over medium heat; stir in shallot and zest. Cook until shallot is softened (about 3 minutes), stirring frequently. Add peas; cook until peas are bright green (about 2 minutes), stirring occasionally. Remove skillet from heat; stir in lemon juice, chopped tarragon, salt, and pepper. Transfer pea mixture to a plate.
3. Add shrimp and orzo to skillet; cook until heated through (about 4 minutes), stirring frequently. Add Parmesan to pan; stir until creamy. Stir in pea mixture. Transfer to 4 bowls, and garnish with tarragon leaves and thinly sliced lemon zest, if desired. Serve immediately.
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