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  • 1 3/4 cups - low-sodium chicken broth
  • pinchs - saffron or turmeric
  • 8 ounces - dried orzo pasta
  • 1 1/2 cups - fresh or frozen peas, thawed
  • 2 tablespoons - olive oil
  • 1/2 cups - finely chopped onion
  • 1 1/2 cups - fresh or frozen whole kernel corn, thawed
  • 1 pounds - medium shrimp
  • 3/4 teaspoons - salt
  • - freshly ground black pepper
  • 1 1/2 cups - grape tomatoes
  • 1/4 cups - fresh parsley leaves
  • Directions:

    1. Preheat oven to 450 degrees F. In a saucepan, bring 2 cups water, broth, and saffron or turmeric, if using, to a boil. Add orzo; cook for 6 minutes, adding peas during final 3 minutes of cooking. Drain, reserving 1/2 cup of cooking liquid.

    2. Meanwhile, in a very large oven-safe skillet, heat oil over medium heat. Add onion and cook until tender, 6-8 minutes. Add corn and cook another 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.

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

    Brief Description

    Shrimp and veggies with orzo, similar to a Spanish style favorite.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 40 min


    Parents Magazine

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    Posted On:

    January 10, 2016

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