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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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) |
Directions:
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.
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