When I sat down to plan meals for the month recently, I flipped through Giada’s Everyday Pasta. I can’t get enough of her quick and simple pasta recipes. She can take just a few ingredients and put them together to form a really delicious meal. When I came across this saffron orzo and shrimp recipe, I immediately added it to the list!
As is pretty obvious from the name, the recipe calls for saffron. Saffron are stigmas from the crocus sativus flower, which are hand harvested, making this spice quite expensive. I happened to have some saffron on hand from a recipe I made many months ago so it wasn’t an issue for me but if you plan to make the recipe and don’t have any saffron, I didn’t want you to be shocked at its price tag!
We both really enjoyed this dinner. The olive oil and lemon juice combine to form a dressing with a light, citrus flavor. I did think the dish was a bit too peppery but Shane didn’t agree. One great thing about this dish is that Giada says it’s good at room temperature so it’s a perfect make ahead dish!
Saffron Orzo with Shrimp
4 cups reduced-sodium chicken broth
1 teaspoon saffron threads
1 pound orzo
7 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
juice of 1 lemon
3 teaspoons salt
2 teaspoons finely ground black pepper
1 pound large shrimp, peeled and deveined
In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir and simmer until the saffron has “bloomed,” about 5 minutes. 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 bit, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt and 1 teaspoon pepper and combine thoroughly.
In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.
I love saffron, and I think it pairs wonderfully in this dish. Delicious.
Would u believe i’ve never had orzo? I love shrimp! Another recipe added to my list.
Looking good. I don’t eat orzo enough!
That looks good! I might give it a try! For future reference, Trader Joe’s has fairly affordable saffron (well, compared to other places).
I love all those ingredients!
You plan dinners a month in advance? I am so impressed!
Karen – I’d never had orzo (that I can recall) until I made this dish so I can definitely believe it 🙂
Teresa – Thanks! I really need to make that trek down to TJ’s soon so I can pick up some of the random fun things they sell.
Megan – I don’t really “plan” meals a month in advance but we buy meat in bulk at a warehouse club so I try to have a general idea of what meals I want to make before I go shopping. I don’t have it planned down to which day we’ll have which meal but just a general list of meal options that exist for the next month or so. I also make a note of the pantry items I’ll need so I can pick them up as well. I’ve found it really helps to cut down on the grocery budget.
I love orzo and I love the color saffron gave your dish. YUM.
Wow! That’s a lot of saffron! and your draining most of it away. Could you cook the orzo ahead, keep chilled and saute with a bit of reduced chicken stock, a few threads of saffron and some shrimp when ready to eat? Seems like such a waste…
This looks like the perfect dinner for a summer evening. I’m lucky to have some saffron kicking around also.
Tracey, that orzo dish looks amazing.
Your husband is a lucky man.
This dinner has my name all over it Tracey. I looks amazing. I can’t wait to try it for myself.
..it’s “stamens”, not stigmas! 🙂
To drs18, perhaps making a saffron risotto would be the way to go and then add the remainder of the recipe. I’ve had a dish before that was seafood (clams, shrimp, bay scallops) with saffron risotto that was beyond delicious. It was topped with a small piece of charred salmon. Yummmmmmy!!