Sunset Orzo With Spanish Shrimp |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love orzo pasta. This recipe is from Rachael Ray. Ingredients:
salt |
1/2 lb orzo pasta |
2 pinches saffron threads |
1 cup chicken broth |
3 tablespoons extra virgin olive oil |
1/3 lb spanish chorizo, chopped |
1 onion, chopped |
1 small red bell pepper, chopped |
2 garlic cloves, finely chopped |
1 teaspoon ground turmeric |
1/3 cup green peas |
1 lb medium shrimp, shelled and deveined |
1/4 cup flat leaf parsley, chopped |
1 teaspoon sweet paprika |
1/2 lemon, juice of |
Directions:
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 of olive oil, 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 olive oil, 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.
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