Why This Recipe Works

For a simple, fast, and satisfying meal, we started by gently sautéing extra-large shrimp in a 12-inch nonstick skillet until they were just beginning to turn pink (but not yet cooked through). Parcooking the shrimp and transferring them to a bowl ensured perfectly cooked shrimp later. Rather than boiling and draining the orzo, we took a less fussy approach and cooked the pasta in a bit of water with seasonings—shallot, garlic, and red pepper flakes—in the same skillet used for the shrimp (no draining required). Sliced zucchini tossed into the pan with the orzo broke down just enough to help thicken the sauce. Once the pasta was done, stirring in a generous amount of grated Pecorino Romano cheese added sharp flavor and creaminess, while sweet peas and a bit of lemon zest contributed a burst of bright spring color and flavor. To finish, we nestled the shrimp into the orzo mixture; brought it all to a simmer; covered the skillet; and cooked it for about 3 minutes, until the shrimp were just done. A bit of bright, perfumy basil and a drizzle of extra-virgin olive oil—plus extra Pecorino to pass at the table—rounded it all out.

Before You Begin

You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Jumbo shrimp (16 to 20 per pound) will also work here, although you may need to increase the cooking time in step 4 by a minute or so. We prefer untreated shrimp—those not treated with salt or additives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you).

Instructions

Pat shrimp dry with paper towels. Combine shrimp, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes. Transfer shrimp to clean bowl; set aside.

Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute.

Stir in water, orzo, zucchini, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper. Bring to boil. Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

Off heat, stir in peas, Pecorino, and lemon zest until well combined. Arrange shrimp in circular pattern on top of orzo mixture. Lightly push shrimp down to nestle into orzo. Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute. Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

Sprinkle with basil and drizzle with extra oil. Serve, passing extra Pecorino separately.