{From book to our table} Saffran orzo with shrimps, by Giada Di Laurentiis

{From book to our table} Saffran orzo with shrimps, by Giada Di Laurentiis

If you used to read this blog, you might know that I love books, and own a big chunk of cookbooks. 

My family (including my Husband) loves pasta a bit too much. So even though my daughters still love to add ketchup to theirs, with shredded cheese, I do my best to add some variation (I refuse to eat pasta at dinner every day). 

So I decided to dust one of my cookbooks, «Everyday pasta with Giada», I began to add post-its on the recipes I was most attracted to (pleasing everyone is not an easy task). Something I like about this book is its diversity. Some really simple recipes and some more complex ones.

I finally decided to give a try to this small pasta that look like rice, called orzo.

I adapted it, but you’ll see that in the recipe. 

Orzo pasta with safran and shrimps

Nolwenn Barre Petitbois
Course Main Course, Pasta
Cuisine Italian


  • 400 g orzo
  • 1 L chicken stock
  • 1 teaspoon saffron pistils
  • 400 g deveined and shelled shrimps
  • ½ lemon, juiced
  • Olive oil I used basil infused oil
  • Parsley
  • 1 small onion
  • Butter optional
  • Parmesan, grated
  • Soy dauce


  • Boil the chicken stock in a saucepan. 
  • Once boiling, add saffron pistils (reduce heat, and let them bloom for about 5 minutes). 
  • Put the heat at an higher temperature, add orzo. Remontez le feu sur plus fort, et ajoutez l'orzo. Keep an eye on it, taste regularly to know when it's cooked. 
  • When the pasta is al dente, strain. Add a little butter (optional). 
  • While the pasta is cooking, peel and mince the onion. 
  • Brown it in a little olive oil, until translucent.
  • Add the shrimps to the onion, mix well. Just before they are done, add the lemon juice and the splash of soy sauce. 
  • In a serving bowl, mix the pasta with the shrimp mixture. 
    Sprinkle with parmesan (powder or petals) and a little bit of parsley. 
Keyword Giada, Pasta, Pâtes, Shrimps
Tried this recipe?Let us know how it was!

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