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Sunset Orzo with Spanish Shrimp


Taste the flavors of Spain with this orzo dish with Chorizo sausage and saffron, topped with sautéed shrimp. Serve with a spring greens salad with vinaigrette.

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Rate this recipe 4.5/5 (13 Votes)


  • 1 tablespoon salt
  • 1/2 pound orzo pasta
  • 2 pinches saffron threads
  • 1 cup chicken broth
  • 3 tablespoons extra-virgin olive oil
  • 1/3 pound Spanish chorizo, chopped
  • 1 onion, chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground turmeric
  • 1/3 cup green peas
  • 1 pound medium shelled and deveined shrimp
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon sweet paprika
  • Juice of 1/2 lemon


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.

While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.

In another medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.

Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp

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