Orzo With Shrimp And Tiny Peas

• 2 1/2 cups lower-sodium chicken broth
• 1 cup uncooked orzo (rice-shaped pasta)
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• Zest of 1 lemon plus 1 tablespoon fresh lemon juice, divided
• 2 cups frozen petite green peas, thawed
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound frozen cooked shrimp, thawed, drained, and patted dry
• 1/2 cup grated fresh Parmesan cheese
• Tarragon leaves (optional)
• Lemon zest, thinly sliced (optional)

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

lower, orzo, unsalted butter, shallot, frozen petite green peas, tarragon, kosher salt, freshly ground black pepper, shrimp, parmesan cheese, tarragon, lemon zest

Taken from www.myrecipes.com/recipe/orzo-with-shrimp-tiny-peas (may not work)