Creamy Lemon Orzo With Peas & Shrimp

Prep Time
Cook Time
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"This is out of the December 2016 Cooking Light says that they applied risotto cooking method instead of using rice for an easy, comforting main dish. I saves time...this is great served with a caramelized carrots..."

Original recipe yields 4 servings


  • Serving Size: 1 (323.5 g)
  • Calories 380.8
  • Total Fat - 8.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 210.1 mg
  • Sodium - 987.2 mg
  • Total Carbohydrate - 49.2 g
  • Dietary Fiber - 8.1 g
  • Sugars - 5.1 g
  • Protein - 26.6 g
  • Calcium - 112.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.

Step 2

Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally, stir in remaining 1 1/1/2 cups stock peas, rind and shrimp cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.

Tips & Variations

No special items needed.



This was one outstanding dish with lovely flavors. Only change I made was to use large shrimp instead of medium. Nice enough for company easy enough for a week night. Will definitely make again! Thanks for sharing.

review by:
(12 Mar 2017)


Very good shrimp/orzo dish which we enjoyed. Besides using lower fat cream cheese made as directed. Thanks for sharing!

review by:
(21 Feb 2017)