This was a really great recipe for a super easy weeknight dinner. We love orzo and I love saffron. Good stuff. I’ve made this a few times now and each time I’ve played around with the ingredients.
I reduced the amount of olive oil by half and also reduced the amount of salt and pepper. Think I landed on something good. The original recipe can be found by clinking the link below.
I really love this simple and flavorful dish – hope you do too…
Saffron Orzo with Shrimp
4 cups reduced-sodium chicken broth
1 tsp. saffron threads
1 pound orzo
3 1/2 Tbsp. extra-virgin olive oil, divided
1/4 cup chopped fresh parsley
Juice of 1 lemon
2 tsp. salt, divided
1 tsp. finely ground black pepper, divided
1 pound large shrimp, peeled and deveined
1. In a medium saucepan, bring the chicken broth to a boil over high heat. Reduce the heat to low to bring the broth to a simmer.
2. Add the saffron to the broth and stir until the saffron has “bloomed,” about 5 minutes.
3. Raise the heat to medium and bring the stock back to a boil. Add the orzo and cook until al dente, stirring occasionally (about 8 to 10 minutes). Drain the orzo and transfer to a large bowl.
4. To the orzo, add 1 1/2 tablespoons of olive oil, parsley, half the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper; stir until thoroughly combined.
Source: Tracey’s Culinary Adventures (adapted from Everyday Pasta by Giada De Laurentiis)