A delightful and flavorful dish combining golden orzo pasta with succulent garlic shrimp, perfect for a quick and satisfying meal.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Drain and set aside.
Stir the orzo occasionally while cooking to prevent it from sticking together.
In a small saucepan, warm the chicken broth over low heat and add the saffron to infuse.
Allow the saffron to steep in the warm broth for a richer flavor.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Add the green peas to the skillet and stir to combine. Cook for an additional 2 minutes.
If using fresh peas, blanch them briefly before adding to the skillet.
In another skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and cook until pink and firm, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Combine the saffron broth with the vegetables and stir in the cooked orzo. Toss to combine.
Ensure the orzo is evenly coated with the saffron broth for maximum flavor.
Serve the orzo mixture topped with the cooked shrimp. Garnish with parsley, paprika, and a squeeze of lemon juice.
Serve immediately for the best taste and texture.
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