Saffron Orzo with Shrimp

1. 1

   In a large pot, bring the chicken broth to a boil over high heat.

2. 2

   Reduce the heat to low, bringing the broth to a simmer.

3. 3

   Add the saffron, stir, and simmer until the saffron has bloomed, about 5 minutes.

4. 4

   Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

5. 5

   Drain the orzo and transfer to a large bowl.

6. 6

   Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.

7. 7

   In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice.

8. 8

   Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat.

9. 9

   Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side.

10. 10

    Add the shrimp to the bowl with the orzo.

11. 11

    Toss to combine and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.