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Speedy Shrimp and Orzo Paella

Rated : 
 by 30 people
Makes: 4 servings Prep 15 mins Total Time 25 mins View Nutrition Facts


  • 2 tablespoons  extra-virgin olive oil
  • 2 garlic cloves, minced
  • 24 large shrimp, peeled and deveined (about 1 1/4 pounds)
  • 1 tablespoon  smoked paprika
  • 1/2 medium onion, diced
  • 2 tablespoons  jarred pimentos, diced
  • 1 cup  uncooked whole-wheat orzo
  • 1 1/2 cups  low-sodium chicken broth
  • 1 pinch saffron threads
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 1 tablespoon  sherry
  • 1 cup  frozen green peas


1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, shrimp and paprika. Cook until shrimp turn pink, about 5 minutes, stirring occasionally. Transfer shrimp to a plate and set aside.

2. Heat remaining oil in same skillet. Add onion and pimentos and cook until onion is soft, about 5 minutes, stirring occasionally. Add orzo and toast 2 minutes, stirring once. Stir in chicken broth, saffron, salt and pepper. Cover skillet, reduce heat to low and simmer until liquid is absorbed, 8 to 10 minutes.

3. Add sherry, scraping up any browned bits from bottom of pan. Remove skillet from heat; add peas and shrimp and toss to combine until peas are warmed through, about 2 minutes.

Speedy Shrimp and Orzo Paella
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What do you think? Rate this recipe!

Brianne11980 wrote:

Really good and really easy!

2/17/2014 08:25:07 AM Report Abuse

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