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
Ingrédients
- 400 g orzo
- 1 L chicken stock
- 1 teaspoon saffron pistils
- 400 g deveined and shelled shrimps
- 1/2 lemon, juiced
- Olive oil I used basil infused oil
- Parsley
- 1 small onion
- Butter optional
- Parmesan, grated
- Soy dauce
Instructions
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Boil the chicken stock in a saucepan.
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Once boiling, add saffron pistils (reduce heat, and let them bloom for about 5 minutes).
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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.
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When the pasta is al dente, strain. Add a little butter (optional).
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While the pasta is cooking, peel and mince the onion.
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Brown it in a little olive oil, until translucent.
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Add the shrimps to the onion, mix well. Just before they are done, add the lemon juice and the splash of soy sauce.
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In a serving bowl, mix the pasta with the shrimp mixture.
Sprinkle with parmesan (powder or petals) and a little bit of parsley.
