Orzo with Shrimp

Yesterday was beautiful.  The sun was out and I can even tell that our 2 1/2 hours at the park paid off on my winter white skin.  We topped of the afternoon with making this Orzo with Shrimp from Giada De Laurentiss.  I have her cookbook Everyday Pasta and this week I'm pulling recipes from it for dinners.

It was delicious!  And definitely a keeper.  If you're a shrimp and lemon lover, you've got a new one to try.

Orzo with Shrimp

4 cups reduced-sodium chicken broth
1 tsp saffron threads (I didn't have any, I just used a food colorer to make the orzo yellow)
1 lb orzo (small, rice-shaped pasta)
7 Tbsp extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
3 tsp salt
2 tsp freshly ground pepper
1 lb large shrimp, peeled and deveined (I used 1 1/2 lbs precooked and then heated them in the sauce)

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 (if using), stir, and simmer until the saffron has "bloomed," about 5 minutes. (Having never cooked with saffron, I have no idea what this means).  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 Tbsp of olive oil (I added about 2-3), the parsley, half the lemon juice, 2 tsp salt, and 1 tsp pepper and combine thoroughly.

In a bowl, toss the shrimp with 1 tsp salt, 1 tsp pepper, and the remaining lemon juice.  Heat the remaining 3 Tbsp 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.

*Can be a side without the shrimp.  This can be served warm, but it's also nice at room temperature, making it a good option for picnics or buffet spreads.