Ingredients for Sunset Orzo With Spanish Shrimp
- Salt and pepper to taste
- Orzo Pasta
- Saffron Threads
- 1/2 cup chicken broth
- Extra Virgin Olive Oil
- Spanish Chorizo
- 1/2 medium onion, chopped
- Red Bell Pepper
- Garlic Cloves
- Ground Turmeric
- Green Peas
- Medium Shrimp
- Flat Leaf Parsley
- Sweet Paprika
- Lemon
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How to Make Sunset Orzo With Spanish Shrimp
- Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook until al dente (about 8-10 minutes). Drain and set aside, covering to keep warm.
- While the pasta cooks, in a small saucepan, gently simmer 1/2 cup chicken broth with a pinch of saffron threads over low heat for 5 minutes to infuse the broth with color and flavor.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 4 ounces chorizo sausage, crumbled, and cook until browned, about 2 minutes.
- Add 1/2 medium onion, chopped; 1/2 bell pepper (any color), chopped; 2 cloves garlic, minced; and 1/2 teaspoon turmeric to the skillet. Cook for 5 minutes, until softened.
- Stir in 1/2 cup frozen peas.
- In another medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add 1 pound of peeled and deveined Spanish shrimp. Cook for 2-3 minutes per side, until pink and opaque.
- Stir in 1/4 cup chopped fresh parsley, 1/4 teaspoon paprika, and the juice of 1/2 lemon. Season with salt and pepper to taste. Remove from heat.
- Pour the saffron-infused chicken broth over the chorizo and vegetable mixture in the first skillet.
- Add the cooked orzo to the skillet and toss gently to combine for 2 minutes, allowing the orzo to absorb the broth.
- To serve, spoon the orzo mixture onto plates and top generously with the sautéed shrimp.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
18g
Fat
22g
Carbs
17g
