Saffron Orzo with Shrimp

I love Giada's recipes, as seen here and here.

I served it with sauteed green beans.

I made this recipe for Saffron Orzo with Shrimp from Giada's Everyday Pasta cookbook and it was fabulous! It was quick, easy, healthy, and so delicious. I substituted the orzo for Trader Joe's mixture of Israeli couscous, quinoa, orzo, and baby garbanzo beans and used shrimp that had already been cooked and cleaned (because that's what I had) and we loved it. I also used less olive oil (about 4 tablespoons). I'll definitely be making this again very soon. Here's the recipe if you'd like to try it. I hope you all have a wonderful weekend!

Saffron Orzo with Shrimp

6 Servings

4 cups reduced-sodium chicken broth

1 teaspoon saffron threads

1 pound orzo

7 tablespoons extra-virgin olive oil

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 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 bite, 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.