The small pasta grains soak up the lemony sauce beautifully, while peas and mint keep the dish fresh. The shrimp go into the pan right at the end, so they stay juicy.
Orzo looks like rice, but it’s pasta. Its small shape makes it ideal for a compact one-pan meal: as it cooks, the pasta absorbs broth and releases a little starch. This lightly thickens the sauce without the need for cream. Stir regularly and add the broth gradually; the orzo should be tender but still have a slight bite. The amount of liquid can vary a little by brand, so keep some extra broth on hand.
Peas bring sweetness and a tender bite to balance the savory shrimp. Fresh peas are mainly available in late spring and summer, but frozen peas are practical year-round and work beautifully here. There’s no need to thaw them first. Raw, peeled shrimp cook quickly; adding them toward the end keeps them from turning tough. They’re done when opaque and tightly curled. Large shrimp may need a minute longer than small ones.
Lemon does more than add acidity: the zest lends fragrant oils to the orzo, while the juice brightens the creamy impression of the starch. Add the juice at the end and taste before adding more; lemons vary in sharpness. Mint brings a cool, green note that pairs well with peas. No mint on hand? Use finely chopped flat-leaf parsley for a milder, earthy herb flavor. Parsley changes the character of the dish a little, but still goes well with lemon and shrimp.
This dish makes a satisfying main course on its own. Serve it straight from the pan, perhaps with a simple green salad or thinly sliced fennel for extra crunch. Orzo thickens further after cooking as the pasta continues to absorb liquid. When reheating leftovers, stir in a splash of water or broth until the sauce is smooth again. Cool leftovers quickly, store them covered in the refrigerator, and reheat them thoroughly; the shrimp may become a little firmer when reheated.
Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Cook the shallot gently for 3 minutes, without letting it brown. Add the garlic and cook for 30 seconds.
Stir the orzo into the pan and cook for 1 minute. Pour in 750 ml broth and add the salt and a few turns of black pepper. Bring to a boil and simmer gently for 8 minutes, stirring regularly so the pasta doesn’t stick to the bottom.
Add the peas and simmer for 2 minutes. Then stir in the shrimp and cook for another 3–4 minutes, until opaque and cooked through. Add a splash of extra broth if the orzo becomes dry before it’s al dente.
Remove the pan from the heat. Stir in the lemon zest, 2 tablespoons lemon juice, the butter and the mint. Taste and add more salt, pepper or lemon juice if needed. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.