Day 67 : Orangey Orzo with Shrimp and Peas

Well it’s midweek and already I am feeling worn out and ready for the weekend!  With that in mind I figured it was a good night for a lighter meal… one that would not leave me feeling heavy or blech afterward.  This was just the ticket!  Without all the butter and oils of a typical pasta this was definitely light, and the flavors were nice and fresh, and not overpowering at all.

This was my first time using saffron, and while I think I could taste a hint of it in the final dish I don’t think it was a necessary ingredient.  Since it’s a rather expensive spice for such a small amount I would say you could leave it out if you prefer and probably never even notice.  I must say that I am really starting to like orzo.  It’s so small and has a great texture and it’s so easy to manipulate into your mouth without having to twirl it or stab it a bunch of times lol.

To get the listed amount of orange juice I used 2 oranges, and the zest of just one.  It seemed like a lot going into the dish, but it was a nice mellow flavor I felt.  And I liked that you could still taste the shrimp and the pasta flavors behind the orange.  I did heat everything up a couple more minutes after adding the orange just to let the flavors blend better.  I also really liked the peas in this, and might even use a bit more next time.  The finished dish is a lovely mix of both colors and flavors and one that is sure you leave you feeling great afterward.

 

Orangey Orzo with Shrimp and Peas

Serves : 3               Time to make : 15 minutes

Ingredients :

  • 1 bay leaf
  • 2 tsp. salt, divided
  • 10 1/2 oz orzo pasta
  • 4 tsp. olive oil
  • 1/2 tsp. minced garlic
  • 1/8 tsp. black pepper
  • 1/8 tsp. saffron thread
  • 10 1/2 oz. cooked shrimp, peeled and deveined
  • 7 T. fresh orange juice
  • 2 tsp. orange zest
  • 2/3 C. frozen baby peas

Directions :

  1. Add bay leaf and 1 tsp. salt to a large pot of water and bring to a rapid boil.  Add pasta and boil until just cooked, about 7-9 minutes.
  2. Drain pasta in colander, reserving about 1/2 cup of cooking water.  Remove and discard bay leaf.
  3. Add olive oil, garlic, remaining tsp of salt, pepper, and saffron to a large skillet and heat over low heat for a  minute or so until warm and fragrant.  Remove from heat and add shrimp, tossing to coat.
  4. Pour pasta into the skillet and mix.  Add orange juice and zest.  If mixture is dry add some of your reserved pasta water (I didn’t have any need of this).
  5. Toss in the frozen peas, stir and transfer to a serving dish.

 

 

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Published in: on March 9, 2011 at 9:05 pm  Leave a Comment  
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