Shrimp and Orzo with Saffron

By mangia_g2

Ingredients

• 4 cups chicken broth
• 1 tsp saffron threads
• 1 lb orzo
• 7 TB olive oil
• 1/4 cup Italian parsley
• juice of one lemon
• 3 tsp salt
• 2 tsp pepper
• 1 lb large shrimp, peeled and deveined

Details

Servings 6

Preparation

Step 1

In a large pot bring broth to a boil over high heat. Reduce heat to low, bringing broth to a simmer. Add saffron, stir, and simmer until saffron has bloomed, about 5 minutes.

Return heat to medium and bring stock to a boil, then add orzo and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and transfer to a large bowl. Add 4 TB oil, parsley, half the lemon juice, 2 tsp salt, and 1 tsp pepper and combine thoroughly.

In a bowl, toss shrip with 1 tsp salt, 1 tsp pepper, and remaining lemon juice. Heat the remaining 3 TB oil in a medium skillet over medium high heat. Add the shrimp in a single layer and cook until shrimp are just turning pink, about 2 minutes per side. Add shrimp to the orzo and toss to combine.