If someone told you a simple one-pan shrimp dish could taste this good with under 30 minutes of actual cooking, you’d probably be skeptical. But this Creamy Shrimp Orzo with Asparagus and Peas does exactly that. It’s full of tender shrimp, perfectly cooked orzo, fresh asparagus, sweet peas, and a lemon-spiked cream sauce that ties everything together in the most delicious way.

This shrimp orzo recipe is what I love making when I want something bright, creamy, a little bit smoky from the paprika, and the lemon cuts right through all that richness so it never feels too heavy—all the perfect flavours melded together into one. This recipe works great as a weeknight dinner but it’s still impressive enough to serve to your favourite guests (you know you have favourites!). Want more easy orzo recipes? Check out my Boursin Spinach & Sun-dried Tomato Orzo Bake and French Onion Chicken & Orzo.

😍 Why You’ll Love This Creamy Shrimp Orzo with Asparagus and Peas

It comes together in one pan: shrimp, orzo, and the veggies all finish in the same skillet, which means less washing up and more eating.
The texture is so good: toasting the orzo first, then adding the broth slowly, gives you this risotto-style creaminess without any of the extra fuss.
Bright and fresh, not heavy: lemon juice, lemon zest, and the natural sweetness of the peas and asparagus keep things light even with cream in the mix.
Weeknight fast: you can have this on the table in about 30 minutes.

🍤 Ingredients You’ll Need to Make This Creamy Shrimp Orzo with Asparagus and Peas

Raw shrimp, peeled and deveined: pat them dry before seasoning—this is what gets you that good golden sear.
Smoked paprika: just a dusting over the shrimp adds this subtle warmth and colour.
Shallot: milder and a little sweeter than onion, it melts down into the base of the sauce.
Garlic: don’t rush this step, it builds the whole flavour base.
Red pepper flakes: just enough to add a gentle background heat.
Orzo: toasted in the pan for about a minute before any liquid goes in—this small step makes a big difference to the final texture.

Chicken broth: added gradually so the orzo absorbs it slowly and cooks evenly.
Asparagus: trim off the tough bottoms and slice the tops into small pieces so they cook quickly and stay bright.
Frozen peas: added in with the last cup of broth so they just warm through.
Heavy cream: stirred in right at the end to bring everything together.
Lemon juice and zest: the zest adds fragrance and the juice cuts the richness.
Parmesan: grated over the top to finish.

✔ How To Make Creamy Shrimp Orzo with Asparagus and Peas

Prepare the shrimp – remove tails and pat them dry. Transfer shrimp to a medium bowl, season with salt, pepper, and smoked paprika. Gently toss to combine.

Heat a large frying pan over medium-high heat. Add 1 tablespoon of olive oil. Once hot, fry the shrimp for 2–3 minutes per side, until cooked through. Remove the shrimp from the pan and set aside.

Reduce the pan’s heat to medium-low. Add another tablespoon of olive oil. Add the finely chopped garlic, shallot and red pepper flakes and black pepper – and cook for 1–2 minutes, just until fragrant.

Add the uncooked orzo, stirring constantly to lightly toast it for about 1 minute. Add the chicken broth to a small pot and set to medium/high heat.

Once the broth is hot – add the broth gradually, about 1 cup at a time, stirring frequently – keeping the heat to medium/low. Allow the orzo to absorb the broth before adding the next cup.Repeat until the orzo is nearly cooked and most of the broth is absorbed.

🤝 Sammy’s Tips for Creamy Shrimp Orzo with Asparagus and Peas

• For best texture, keep the heat on the lower side of medium-low—this ensures the orzo cooks slowly and evenly.

Meanwhile, trim off the tough bottom half of each asparagus stem, then thinly slice the tender top half into small pieces – set aside until ready to use.

With the final addition of broth, add asparagus pieces and peas. Simmer until the orzo is tender and vegetables are cooked (about 2–3 minutes).

Stir in heavy cream, lemon zest, and lemon juice. Cook for an additional minute, combining all flavors and allowing to simmer until thickened.

Return the cooked shrimp to the pan and stir to heat through. Garnish with parmesan cheese and fresh cracked black pepper.

🗒 Variations

Extra herb-forward: stir in a handful of fresh basil or some chopped flat-leaf parsley right before serving.
More vegetables: zucchini, cherry tomatoes, or baby spinach all work here—add them in with the asparagus and peas.
Spicier: double the red pepper flakes or add a small pinch of cayenne with the smoked paprika when you season the shrimp.

🗒 Substitutions

Shrimp: scallops or chunks of firm white fish like cod or halibut work well.
Chicken broth: vegetable broth is a fine swap if you want to keep it pescatarian.
Heavy cream: half-and-half works if that’s what you have, though the sauce will be a little thinner.
Asparagus: green beans or broccolini cut into small pieces are both solid alternatives depending on what’s in season.

🍴 Leftovers? Lucky you.

Store any leftovers in an airtight container in the fridge for up to two days. The orzo will thicken up as it sits, so when you reheat it—add a small splash of broth or water to loosen it back up. The shrimp are best reheated gently so they don’t overcook.

🤔 FAQ’S

👩‍🍳 Hungry For More?

If you loved this shrimp orzo recipe, then make sure to check out a few of my other orzo recipes you may also love:

• Tomato Orzo
• Lemon Chicken Orzo
• Lemon & Boursin Orzo Bake
• French Onion Chicken & Orzo
• One-Pan French Onion Orzo
• Boursin Spinach and Sun-dried Tomato Orzo Bake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Creamy Shrimp Orzo with Asparagus and Peas recipe (or any recipe of mine) don’t forget to leave a review.