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
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.