This quick and easy one-pot shrimp and pea orzo is a great weeknight meal!
Are you tired of one-pot meals yet? Yeah, me either. No way. They’re my fave! Being able to easily throw together a complete meal for my family, all in one pan, at the end of a busy day makes me feel like a rock star. Like I’ve got this whole mom thing figured out.
These days, one-pot meals make up the bulk of what I cook for my family and I’ve made it a goal to share more of them with you. Like this shrimp and pea orzo! It’s simple, light and flavorful, and even my super picky eaters gobbled it up.
The recipe for this one-pan wonder comes from my friend Aimée’s newest book The Simple Bites Kitchen. She sent me a copy last fall when it was first released and all of the recipes I’ve tried so far have been two thumbs way up— like her baked buttermilk chicken strips and french toast with cinnamon maple butter.
I pulled the book off the shelf again last week to see if anything stood out for the spring season, and this shrimp and pea orzo practically jumped right off the page. A quick trip to the store and voila!, it was on the table for dinner that night. And I hoarded the leftovers for lunch the next day.
How to cook orzo pasta
Like all pasta, the best way to cook orzo is in a pot of boiling salted water. A good rule of thumb is 2 cups of water for every 1 cup of orzo. Boil it until “al dente”, or until it has softened but is still slightly firm. Usually this will take 8-10 minutes, but check the package instructions. Drain the pasta, but do not rinse, and set it aside until ready to use.
Tips for cooking shrimp
For easiest preparation, buy shrimp that have already been peeled and de-veined. You can use fresh or frozen, though if you use frozen let them thaw and drain them well before using in a recipe (to quickly thaw the shrimp, run them briefly under lukewarm water in a colander). It’s up to you whether you’d like to remove the shrimp tails or not before cooking— the tails provide a prettier presentation, but removing them makes eating much simpler.
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One-Pot Shrimp and Pea Orzo
- 2 cups (420 grams) uncooked orzo pasta
- 1 1/4 cup (300 ml) vegetable broth or stock
- 1/4 cup (60 ml) white wine
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 cup frozen peas
- 5 green onions, sliced
- 12 ounces (340 grams) shrimp
- Zest and juice of 1 lemon
- 2 tablespoons butter
- Parmesan cheese, for serving (optional)
- Bring a large pot of salted water to a boil. Add orzo pasta and cook into according to directions on the package, or until al dente. Drain and set aside.
- Return the pot to the stove and add the vegetable stock and wine. Stir in the paprika, oregano, thyme, salt, pepper and garlic.
- Bring mixture to a boil, then add peas and green onions.
- Bring mixture to a boil again, then add shrimp. Cook for 2-3 minutes, stirring often, until shrimp cook all the way through and turn pink.
- Return the orzo to the pan along with the lemon juice, lemon zest and butter. Cook for a few minutes until orzo soaks up the sauce.
- Serve immediately with Parmesan cheese, if desired.