Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.

Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Emeril's Oven-Braised Osso Buco with Orzo "Risotto"

Recipe courtesy of Emeril Lagasse

Five-Spice Chile-Tea Rubbed Partridge with Grilled Fennel and Wild Mushroom Orzo 'Risotto'

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories