Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Pat the shrimp thoroughly dry and toss with 2 g of salt and half of the black pepper. Thinly slice the fennel and chop the shallot and garlic. Zest the lemon and squeeze out the juice.
Sear the shrimp
Heat 10 ml of olive oil in a large, deep skillet over medium-high heat. Arrange the shrimp in a single layer and sear for about 1 minute per side, until pink and lightly browned at the edges. Transfer them to a plate; they do not need to be fully cooked at this stage.
Soften the fennel and shallot
Add the remaining 15 ml of oil, fennel, and shallot to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until the fennel softens and turns golden in spots. Stir in the garlic and remaining black pepper and cook for another 30 seconds.
Cook the orzo
Add the orzo and stir for 1 minute to coat it in oil. Pour in about 600 ml of hot broth, stir, and simmer for 8 minutes. Stir frequently, adding the remaining broth in batches as the orzo absorbs it. The orzo should be almost tender, with a little liquid remaining in the skillet.
Finish with the peas and shrimp
Stir in the peas and cook for 3 minutes. Add the shrimp and any juices collected on the plate, then cook for another 1 to 2 minutes, until the shrimp are completely opaque and heated through. Remove from the heat and stir in the butter, lemon zest, 25 ml of lemon juice, and chopped parsley. Season with the remaining 3 g of salt and stir; the finished orzo should be creamy and loose, not dry.
