Orzo Pasta With Argentinian Red Shrimp Recipe

I’m having a moment with Argentinian red shrimp, salami, and saffron, if you couldn’t tell. At least it’s a delicious moment, right? In this paella-inspired golden bowl, Orzo pasta is simmered with red pepper, paprika, and stock flavored with saffron in place of the rice. Add some pan-fried Argentinian red shrimp with parsley and a squeeze of fresh lemon on top.

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It is prepared similarly to risotto, making it the ideal night meal for entertaining. Get everything prepared and ready to assemble in advance because this recipe is best made right before serving.

Saffron is a somewhat pricey spice, but it is well worth the investment because it is a culinary gem that improves a variety of foods, including rice dishes, biscuits, and sweets.

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This is the ultimate weeknight meal. I adore meals that can be put together and have the most divine flavor. We can’t stop eating this when I prepare it. Each taste surpasses the previous one in amazingness.

I’m often searching for innovative ways to prepare Argentinian red shrimp, and this wonderful roasted spaghetti dish does not disappoint. This vibrant, fragrant dish is lighter than many baked pasta recipes and positively bulges with huge, fat, juicy Argentinian red shrimp and is topped with Parmesan or Romano.

Why is This Recipe Just So Delicious?

I adore how well it adheres to whatever you toss it with. It also improves the satisfaction of a dish. Additionally, it absorbs all the delicious tastes from the pot. I mix some olive oil, lemon, salt, pepper, and garlic with the red shrimp. flakes of crushed red pepper as well! Just add some flavor to it.

I really like how nicely Orzo sticks to whatever you put it on. It also raises a dish’s level of satisfaction. It also takes on all the mouthwatering flavors from the pot. I season the Argentinian red shrimp with salt, pepper, garlic, lemon, and olive oil. Added red pepper flakes as well! Just give it a little flavor.

The best thing, then? Butter toasting the pasta. Almost as though you were preparing risotto with Arborio rice. Allow it to turn a little golden and toasted. Additionally, the butter will start to get brown. That’s where all the flavor come from!

The butter sensations all begin here. I believe in building flavor layers from the ground up. The toasty pasta adds even more nutty flavor to the fragrant and delightful butter. It’s ideal! The stock must be added, the pot must be covered, and it must be allowed to cook.

The Argentinian red shrimp and pasta cook rapidly in this meal, which is one of its beauties. Given that there are just roughly 20 ingredients in the entire recipe, it tastes far more tasty.

Why Use Argentinian Red Shrimp

Argentinian red shrimp are wild-caught varieties of the shrimp that are indigenous to the chilly, pristine waters off Argentina’s far southeast. They also go by these other names below.

★ Pleoticus muelleri (their Latin name)
★ Wild Patagonian Red
★ Argentinian red shrimp (or pink Argentinian red shrimp)
★ Patagonian King Prawn

The generous size, vividly colored, and outstanding flavor of these wild-caught Argentinian red shrimp set them apart from other shrimp breeds. Argentinian red shrimp are, as its name says, vivid, lovely red in color, even when they are raw. Their nutrient-rich habitat is responsible for their stunning, deep color.

Additionally, they have a clear, crisp, and sweet flavor as a result of their all-natural home in cold water. They are regarded as the sweetest red shrimp from South America.

How to Store and Reheat

Store: This Argentinian red shrimp Orzo pasta recipe can be stored in the refrigerator for up to 3 days if any leftovers are transferred to an airtight container.

Reheat: Stir every 30 seconds while rewarming each serving in the microwave until thoroughly hot. Alternately, reheat in a skillet with a small amount of liquid, like broth or water, to rehydrate the grains.

How To Prepare Our Orzo Pasta With Argentinian Red Shrimp Recipe

Ingredients:

• • 1 pound of fresh Italian sausage link
  • 1/2 pound asparagus
  • 1/3 cup of olive oil
  • 4 tablespoons of butter
  • 3/4 pound of fresh medium-sized Argentinian red shrimp (de-veined & cleaned)
  • 1 tablespoon of fresh basil (chopped)
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon of crushed red pepper
  • 1/4 cup of dry vermouth
  • 4 teaspoons of crushed or chopped garlic
  • 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
  • 1 3/4 cups of chicken broth
  • 1 1/2 cups of onion (chopped)
  • 1 cup of Orzo pasta
  • 1/4 teaspoon of saffron
  • 1/3 cup of white wine
  • 1 cup of water
  • 1/2 cup of Parmesan or Romano cheese (grated)
  • Salt and freshly ground pepper to taste

Instructions:

1. 1. In a large frying pan, cook the sausage in 1 1/2 tablespoons of the olive oil and 1 1/2 tablespoons of the butter over medium-high heat for about 12 to 14 minutes, turning occasionally.
   2. Remove the sausages before they are fully cooked.
   3. Cut the sausages into 1/4 to 1/2 inch, bite-sized pieces and set aside in a small bowl.
   4. Raise the heat to high.
   5. Put the shrimp into the skillet.
   6. Stir the shrimp to coat them in the butter and oil.
   7. Add the basil, oregano, paprika, crushed red pepper, the vermouth, and 1/2 of the garlic.
   8. Sauté the shrimp over high heat for about three minutes.
   9. Remove the shrimp only and set them aside in a small bowl.
   10. Put the tomatoes and 1/3 cup of the chicken broth into the skillet and let boil for about 3 minutes.
   11. Add the sausage back in. Turn off the heat and stir well.

Meanwhile, in a Second Skillet

1. 1. Heat the remaining olive oil in a ten inch, non-stick skillet.
   2. Add the onion and remaining garlic, and cook them over medium-high heat for three or four minutes.
   3. Add in the pasta and the saffron.
   4. Stir well, until the pasta is well coated.
   5. Pour in the white wine and let simmer for about five minutes.
   6. Separately, dilute the remaining chicken broth with the cup of water.
   7. Stir in 3/4 of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about five minutes), stirring frequently.

Return to the First Skillet and Start Combining

1. 1. Return to the first pan with the sausage. Turn the heat on to medium-high.
   2. Add the pasta in with the sausage and another 3/4 cup of the diluted broth.
   3. Continue to simmer the mixture and stir until the liquid is absorbed again.
   4. Stir in the remaining diluted broth and continue simmering for a final 6 to 8 minutes.
   5. Just before the liquid is absorbed, add in the shrimp, asparagus, and the remaining butter.
   6. Continue to simmer for a couple more minutes. When the liquid is absorbed and the pasta is tender, turn off the heat and stir in the cheese until the sauce is creamy smooth.
   7. Add salt and pepper to taste.
   8. Serve hot.

What Is Orzo Pasta and Why Is It So Delicious?

Orzo pasta is a sort of durum wheat pasta, despite its appearance as a grain. Pastina, which translates to “little pasta,” is the term used to describe this little pasta. In Italian cooking, soup frequently features these tiny noodle pieces. Rice pilaf typically includes Orzo pasta in addition to rice. In particular, Greece, where it is known as Krithiraki, is where it is most widely used as an ingredient.

Orzo pasta is easily accessible dry, and it costs about the same as other popular little pasta varieties. It is a fantastic element for salads and may be prepared in a variety of ways. To prevent it from clumping, just make sure to rinse, drain well, then toss it in olive oil. It’s better to properly chill before adding to a salad.

How to Cook Orzo Pasta

Since it is a small-sized pasta, the cooking methods for cooking Orzo are quite forgiving. They are also quite varied, offering many different preparation techniques.

Orzo can be cooked following the standard cooking method for all pasta: Bring salted water to a boil, add the uncooked Orzo pasta, and simmer for 8 to 10 minutes (or until it reaches al dente doneness). Drain the liquid, add butter or olive oil, and fluff to serve.

Alternatively, Orzo can be prepared in the same way as rice. This means the pasta is combined with cold water in a saucepan and brought to a boil. The heat is then lowered, the pot is covered, and the mixture is simmered until all the cooking liquid is absorbed.

The pilaf method combines the technique of boiling rice with making risotto. First, the Orzo pasta is sautéed in a bit of olive oil (or bacon fat) along with some chopped onion; then hot stock is added and the pot is covered. It is transferred to a 350 F oven where it cooks for about 20 minutes or until all the liquid is absorbed.

Although risotto is traditionally made with a starchy, short-grain type of rice like arborio, it can also be prepared with Orzo (in some cooking circles, it is called “Orzo pastatto”). The risotto method coaxes out the starches in the Orzo pasta, making it creamy and velvety. Orzo pasta is also a terrific pasta to include in casseroles and other baked dishes.

Most of the time the pasta needs to be boiled (for a shorter cooking time than instructed on the package) before being baked, but there some recipes like Greek beef stew with Orzo pasta that call for uncooked Orzo as it cooks through in the oven in the cooking liquid with the other ingredients.