Orzo with Shrimp and Tiny Peas

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon tarragon leaves fresh chopped
• 0.3 teaspoon kosher salt 
• 1  lemon zest fresh divided
• 2.5 cups lower-sodium chicken broth 
• 1 cup orzo pasta) (rice-shaped uncooked
• 0.5 cup parmesan cheese fresh grated
• 2 cups peas green frozen thawed
• 1 large shallots finely chopped
• 1 pound shrimp frozen dry thawed cooked drained
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large saucepan over high heat.
2. 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.
3. 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.
4. Add peas; cook until peas are bright green (about 2 minutes), stirring occasionally.
5. Remove skillet from heat; stir in lemon juice, chopped tarragon, salt, and pepper.
6. Transfer pea mixture to a plate.
7. Add shrimp and orzo to skillet; cook until heated through (about 4 minutes), stirring frequently.
8. Add Parmesan to pan; stir until creamy. Stir in pea mixture.
9. Transfer to 4 bowls, and garnish with tarragon leaves and thinly sliced lemon zest, if desired.
10. Serve immediately.