Sunset Orzo with Spanish Shrimp

April 2009
Sunset Orzo with Spanish Shrimp

by 14 people

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Kick back with vegetable-packed spring supper.

Makes: 4 servings

Prep: 15 mins

  • Salt
  • 1/2 pound orzo pasta
  • 2 pinches saffron threads
  • 1 cup chicken broth
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 pound Spanish chorizo, chopped
  • 1 onion, chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground turmeric
  • 1/3 cup green peas
  • 1 pound medium shelled and deveined shrimp
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon sweet paprika
  • Juice of 1/2 lemon
  1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
  2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
  3. In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
  4. In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
  5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp
  • Chateau St. Jean Fume Blanc 2007 (California)