Orzo Pasta With Argentinian Red Shrimp Recipe
I'm having a moment with Argentinian red shrimp, salami, & saffron. Orzo pasta is used, simmered with red pepper, paprika, & saffron flavored stock.
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Servings: 4 people
Calories: 445 kcal
Equipment
- Large Frying Pan
- 10-Inch Non-Stick Skillet
- 2 Small Bowls
- Measuring Spoons
- Measuring Cups
- Sharp Knives
- Spatula
- Tongs
- De-veiner
- Cheese grater
Ingredients
- 1 pound fresh Italian sausage link
- ½ pound fresh asparagus⅓
- ⅓ cup olive oil
- 4 tbsp butter
- ¾ pound fresh medium-sized Argentinian red shrimp (de-veined & cleaned)
- 1 tbsp fresh basil (chopped)
- ½ tsp dried oregano
- ¼ tsp paprika
- ¼ tsp crushed red pepper
- ¼ cup dry vermouth
- 4 tsp crushed or chopped garlic
- 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
- 1 ¾ cups chicken broth
- 1 ½ cups onion (chopped)
- 1 cup orzo pasta
- ¼ tsp saffron
- ⅓ cup white wine
- 1 cup water
- ½ cup fresh, Parmesan or Romano cheese (grated)
- salt to taste
- freshly ground pepper to taste
Instructions
In 1st Large Skillet
- 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.
- Remove the sausages before they are fully cooked.
- Cut the sausages into 1/4 to 1/2 inch, bite-sized pieces and set aside in a small bowl.
- Raise the heat to high.
- Put the shrimp into the skillet.
- Stir the shrimp to coat them in the butter and oil.
- Add the basil, oregano, paprika, crushed red pepper, the vermouth, and 1/2 of the garlic.
- Sauté the shrimp over high heat for about 3 minutes.
- With tongs, remove the shrimp only and set them aside in a small bowl.
- Put the tomatoes and 1/3 cup of the chicken broth into the skillet and let boil for about 3 minutes.
- Add the sausage back in. Turn off the heat and stir well.
Meanwhile, in a Second Skillet
- Heat the remaining olive oil in a 10-inch, non-stick skillet.
- Add the onion and remaining garlic, and cook them over medium-high heat for 3 or 4 minutes.
- Add in the pasta and the saffron.
- Stir well, until the pasta is well coated.
- Pour in the white wine and let simmer for about 5 minutes.
- Separately, dilute the remaining chicken broth with the cup of water.
- 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 5 minutes), stirring frequently.
Return to the First Skillet and Start Combining
- Return to the first pan with the sausage. Turn the heat on to medium-high.
- Add the pasta in with the sausage and another 3/4 cup of the diluted broth.
- Continue to simmer the mixture and stir until the liquid is absorbed again.
- Stir in the remaining diluted broth and continue simmering for a final 6 to 8 minutes.
- Just before the liquid is absorbed, add in the shrimp, asparagus, and the remaining butter.
- 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.
- Add salt and pepper to taste.
- Serve hot.
Nutrition
Serving: 1person | Calories: 445kcal | Carbohydrates: 35g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 483mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
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