Recipe: Saffron Orzo with Shrimp (Giada De Laurentiis)

SAFFRON ORZO WITH SHRIMP

4 cups reduced-sodium chicken broth
1 teaspoon saffron threads
1 pound uncooked orzo (small, rice-shaped pasta)
7 tablespoons extra-virgin olive oil, divided use
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
3 teaspoons salt
2 teaspoons freshly ground black pepper
1 pound large shrimp, peeled and deveined

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

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

Drain orzo and transfer to large bowl. Add 4 tablespoons of olive oil, parsley, half the lemon juice, 2 teaspoons salt and 1 teaspoon pepper and combine thoroughly. Set aside.

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

Heat remaining 3 tablespoons olive oil in medium skillet over medium high heat. Add shrimp in single layer and cook until shrimp are just turning pink, about 2 minutes per side.

TO SERVE:
Add shrimp to bowl with orzo. Toss to combine and serve. This dish can be served warm or at room temperature.

Makes 6 servings
Source: Everyday Pasta by Giada De Laurentiis