Orzo with Shrimp and Chorizo
20 MIN
10 MIN

Orzo with Shrimp and Chorizo


  • 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


  1. 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.
  2. 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.
  3. 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.


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