Total Time
Prep 5 mins
Cook 20 mins

Found this on 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! ;)

Ingredients Nutrition


  1. Saute the shallots in butter for 5 minutes or until tender.
  2. Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
  3. Add the steeped saffron in white wine and evaporate.
  4. Add the orzo and saute just enough to coat the pasta kernels.
  5. Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
  6. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
  7. Season to taste with salt and crushed red pepper; garnish with parsley and scallions.
Most Helpful

4 5

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!

5 5

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.

5 5

Wonderful flavor! We had a weekend night without the kids and me and the DH ate all of it!