Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook and drain orzo as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook carrots and bell pepper in oil 7 to 9 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute. Stir in peas. Remove from skillet to bowl.
In same skillet, heat 1 tablespoon of the butter over medium heat. Cook shrimp, salt and pepper in butter 1 to 2 minutes, turning once, just until shrimp start to turn pink. Stir in broth and 1 tablespoon of the butter. Stir in vegetable mixture. Spoon cooked orzo into baking dish. Spoon shrimp mixture over orzo.
In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 1 minute or until melted. Stir in bread crumbs, lemon peel and oregano. Sprinkle over shrimp.
Bake uncovered 15 minutes or until thoroughly heated and crumb topping is golden.