What began as a simple side dish with a citrusy dressing became a light but appealing entrée with the addition of quickly sautéed shrimp. This can be served warm, but it’s also nice at room temperature, making it a good option for picnics or buffet spreads.

　　

Ingredients

6 servings

　　4 cups reduced-sodium chicken broth

　　1 teaspoon saffron threads

　　1 pound orzo (small, rice-shaped pasta)

　　7 tablespoons extra-virgin olive oil

　　1/4 cup chopped fresh flat-leaf parsley

　　Juice of 1 lemon

　　3 teaspoons salt

　　2 teaspoons freshly ground black pepper

　　1 pound large shrimp, peeled and deveined

　　

Step 1

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has “bloomed,” about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.

　　

Step 2

In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.

　　Everyday Pasta