Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tsp lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup uncooked orzo
- 8 oz fresh asparagus, trimmed and diagonally sliced into 1-inch pieces (about 1 cup)
- 4 oz fresh sugar snap peas, trimmed (about 1 cup)
- 1 cup fresh or frozen English peas (thawed if frozen)
- 12 oz medium peeled, deveined raw shrimp
- 1/4 cup coarsely chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh tarragon
Instructions
Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.
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