Orzo with Shrimp and Chorizo

Name: Orzo with Shrimp and Chorizo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 2/3 cups (340 g) orzo; 1 lb (450 g) rapini or broccoli, cut into ½-inch (1 cm) pieces; 1 shallot, chopped; 2 tbsp butter; ¾ lb (340 g) small raw shrimp (91-110), shelled and deveined; ¾ cup (140 g) chorizo sausage, cut into small diced; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice

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Preparation 20 min
Cooking 10 min
Servings 6

This 30-minute shrimp recipe makes for a great weeknight meal idea!

Nut-free

Ingredients

- 1 2/3 cups (340 g) orzo
- 1 lb (450 g) rapini or broccoli, cut into ½-inch (1 cm) pieces
- 1 shallot, chopped
- 2 tbsp butter
- ¾ lb (340 g) small raw shrimp (91-110), shelled and deveined
- ¾ cup (140 g) chorizo sausage, cut into small diced
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice

Preparation

- In a pot of salted boiling water, cook the orzo for 8 minutes. Add the rapini and cook 1 minute longer. Set aside ½ cup (125 ml) of the cooking water. Drain and lightly oil.
- Meanwhile, in a large non-stick skillet over high heat, soften the shallot in the butter. Add the shrimp and chorizo. Cook for 2 minutes or until golden. Season with salt and pepper.
- Add the orzo and rapini to the skillet. Add the reserved pasta cooking water and bring to a boil. Remove from the heat. Add the lemon zest and juice. Adjust the seasoning.

Note from Ricardo

By using small shrimp instead of large (16-20) shrimp, we were able to keep this recipe down to 3$ per portion.

Personal Note

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