Creamy Shrimp Orzo with Asparagus and Peas
Tender shrimp, perfectly cooked orzo, fresh asparagus, sweet peas, and a lemon-spiked cream sauce that ties everything together.
Servings: 4 servings
Ingredients
Shrimp
- 2 tbsp olive oil
- 1 lb raw shrimp peeled and deveined
- 1 bunch asparagus stems removed, roughly chopped
- 1/2 cup frozen peas
- salt to taste
- pepper to taste
- smoked paprika to taste
- 1/4 tsp red pepper flakes
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 cup orzo uncooked
- 3½ cups chicken broth salted
- 1/4 cup heavy cream
- 1 small lemon juiced
- 1 tbsp lemon zest
- 1/4 cup parmesan cheese to garnish
Instructions
- 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, red pepper flakes and black pepper - 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 tip: 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.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 1452mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 17mg | Calcium: 179mg | Iron: 1mg
