1 to 2cans of chicken broth
1 box of orzo pasta
Juice and zest of 1 lemon**1
1 package of frozen unshelled edamame
1 tablespoon of chopped fresh parsley
1/4 teaspoon of freshly chopped cilantro
1 1/2 pounds of medium deveined shrimp
1 teaspoon of dried tarragon
1/2 teaspoon of coriander
1/2 teaspoon of celery seed powder
pinch of salt
1/2 cup of Parmesan cheese (you can add more later if you like)
1/4 cup of olive oil for the shrimp
Pour 3 cups of water in a small pot and cook the edamame for 4-5. Make sure to add some salt to the water to flavor the edamame. Drain and set aside.
In another pot, about 4 cups of water to boil (add salt to flavor the pasta) and add the orzo. Cook 9-11 minutes or until al dente.
In a bowl add the coriander, celery seed powder, tarragon, salt and olive oil to the shrimp and mix.
In a pan on medium heat, add the shrimp and cook for about 3 to 4 minutes.
Then add 1 can of chicken broth to the pan and cook for a other 3-4 minutes until the shrimp is no longer pink.
Now add the orzo and edamame to the pan and the parmesan cheese and stir a bit until the cheese has melted.
**1- You can omit the zest and just use the lemon juice. You can also start with 1/2 and add more towards the end if you prefer.
**2- If you are serving this dish later or if you see the orzo has absorbed all the liquid and is dry, you can add 1/2 a can of chicken broth or more depending on how creamy or dry you like your pasta)