Boil the orzo pasta in salted water for 9 minutes (or according to cooking intructions printed on the package). Drain and set aside.
Blanch the peas in salted water, drain and set aside.
In a bowl, mix the orzo with blanched peas. Add the crayfish and season with olive oil and freshly squeezed lemon juice. Add salt if necessary.
To serve, place the salad on individual plates and garnish with pea shoots.