Saffron is a bit pricey but a key part of the recipe. Additions could include a 1/2 cup of chopped ,marinated artichokes or a 1/2 cup of young peas. If you like to heat up the flavor add a few shakes of your favorite hot sauce.
4 cups reduced-sodium chicken broth or 3 1/2 c of broth and a 1/2 c of white wine.
1 teaspoon saffron thread
1 lb orzo pasta
7 tablespoons extra virgin olive oil
1⁄4 cup fresh flat-leaf parsley, chopped
2-3 garlic cloves
2 teaspoons salt
2 teaspoons black pepper
1 lb shrimp
1 lemon
- On high heat, bring broth to a boil.
- Reduce to low and simmer and add saffron.
- Return to boil and add orzo. Cook until tender (about 10 minutes). Add additional ingredients 2-3 minutes of finishing the orzo if desired.
- Drain orzo mix and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
- Gently sauté on medium heat, chopped garlic in a tablespoon of olive oil for 3-4 minutes until tender
- Toss shrimp with salt, pepper, and remaining lemon juice.
- Heat remaining oil in saucepan.
- Add shrimp and cook until thoroughly pink about 4 minutes total.
- Mix shrimp with orzo.