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Paella-Style Pasta Recipe

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This recipe for Paella-Style Pasta is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups low-sodium chicken broth
pinch of saffron or turmeric (optional)
8 oz. dried orzo pasta
1 1/2 cups fresh or frozen peas, thawed
2 tbs. olive oil
1/2 cup finely chopped onion
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 lb. medium shrimp, peeled and deveined
3/4 tsp. salt
freshly ground pepper
1 1/2 cups grape tomatoes, halved
1/4 cup fresh parsley leaves
Directions:
Directions:
Preheat oven to 450ºF.

In a saucepan, bring 2 cups water, broth, and saffron or turmeric, if using, to a boil. Add orzo; cook for 6 min., adding peas during final 3 min. of cooking. Drain, reserving 1/2 cup of cooking liquid.

Meanwhile, in a very large oven-safe skillet heat oil over medium heat. Add onion and cook until tender, 6-8 min. Add corn and cook until 2 minutes. Stir in drained orzo mixture, reserved cooking liquid, and shrimp. Season with salt and pepper. Place tomatoes on top of mixture in skillet and transfer skillet to the oven.

Bake for 10-15 minutes or until liquid has been absorbed and tomatoes are soft. Top with parsley; serve.

 

 

 

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