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Orzo Pasta with Shrimp and Peas
Jernard Wells One-Pot Shrimp and Orzo
Nathan Congleton / TODAY
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I love this recipe because it reminds me of my childhood. My mother would fix this dish for my siblings and me. She would always make it when it was cold outside, which is probably one of the biggest reasons I always looked forward to winter.

Technique tip: When cooking with tomatoes its best to use wooden spoons because metal can sometimes react with the acid in tomatoes and alter the taste of the dish. Plus, using wooden spoons will not scratch your pots and pans.


    • 2 cups orzo pasta
    • 1¼ cup vegetable stock
    • 2 cups diced tomatoes
    • 1/3 cup white wine
    • 3 teaspoons sweet paprika
    • 1 teaspoon dried oregano
    • 2 teaspoons fresh thyme leaves minced
    • 3 tablespoons Cajun seasoning
    • 2 tablespoons brown sugar
    • 1/2 teaspoon freshly ground black pepper
    • 2 cloves garlic, minced
    • 1 cup sweet peas
    • 4 green onions, sliced
    • 2 pounds large shrimp, peeled and deveined
    • 1 tablespoon freshly squeezed lemon juice


1. Bring a large pot of water to a boil. Add orzo pasta and cook according to package directions. Drain and set aside.

2. Return the pot to the stove and add the vegetable stock, tomatoes and wine. Stir in the paprika, oregano, thyme, Cajun spice, brown sugar, pepper and garlic and bring to a boil. Stir in the peas and green onions.

3. Allow mixture to boil again, then add shrimp. Cook for 3 minutes, stirring often, until shrimp are cooked all the way through and turn pink.

4. Add the orzo to the pot with the lemon juice. Cook for a few minutes until orzo soaks up the sauce. Serve immediately.

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