Sunset Orzo with Spanish Shrimp
Transport your taste buds to the shores of Spain with this vibrant Sunset Orzo with Spanish Shrimp recipe. Perfectly cooked orzo pasta is infused with the rich flavors of garlic, smoky paprika, and golden turmeric, creating a stunning sunset hue that lives up to its name. Tender, juicy shrimp are pan-seared to perfection and brightened with a splash of lemon juice, while sweet and tangy cherry tomatoes add a fresh burst of color and flavor. Finished with a fragrant garnish of parsley, this dish strikes the perfect balance between hearty and refreshing. Ready in just 35 minutes, this Mediterranean-inspired recipe is ideal for weeknight dinners or impressing guests. Serve warm for a comforting, flavor-packed meal that’s as visually stunning as it is delicious. Keywords: Sunset Orzo, Spanish Shrimp, Mediterranean Recipe, Quick Dinner Ideas, Vibrant Pasta Dish.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 3 tablespoons Olive oil
- 3 large Garlic cloves (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 2 cups Chicken or vegetable broth
- 1 pound Shrimp (peeled and deveined)
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped fresh parsley
- 1 cup Cherry tomatoes (halved)
Instructions
Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente (about 8-10 minutes). Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the paprika and turmeric, cooking for another 30 seconds to release their flavors.
Add the orzo to the skillet and stir to coat it in the garlic and spices. Gradually stir in the chicken or vegetable broth, allowing the orzo to absorb it and take on a creamy texture. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked.
Lower the heat and add the lemon juice to the shrimp skillet, tossing to coat.
Gently mix the cooked shrimp and cherry tomatoes into the orzo. Cook for 2 more minutes to combine and heat everything through.
Garnish with chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4417 mg | 192% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 235 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
