Prep 5 mins
Cook 20 mins
Found this on foodnetwork.com and it is courtesy of Michele Urvater. We make rice and shrimp every few weeks, so I decided that perhaps we should use orzo and voila! ;)
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1⁄4 teaspoon saffron thread, steeped in
- 2 tablespoons white wine
- 1 3⁄4 cups organic low sodium chicken broth
- 1 cup orzo pasta
- salt and crushed red pepper flakes
- 8 ounces cooked shrimp, chopped (fresh is best!)
- 2 tablespoons coarsely chopped fresh Italian parsley
- 2 tablespoons scallions (green part only)
- Saute the shallots in butter for 5 minutes or until tender.
- Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
- Add the steeped saffron in white wine and evaporate.
- Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
- Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
- Season to taste with salt and crushed red pepper; garnish with parsley and scallions.
This is nice! It reminds me strongly of a Catalan (spain) dish called Fideua. I added lemon and parmesan at the end, and it really needed the lemon. A nice dish! Will make again. However, as a main dish it doesn't serve 4. We were two and it wast perfect. Unless I'm a HUGE pig? THen again, maybe I am!
So good. I didn't have any saffron or scallions but oh man it was still good. I want to eat the portion I set aside for lunch tomorrow but I'm trying not to be greedy. So good.
Wonderful flavor! We had a weekend night without the kids and me and the DH ate all of it!