Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp
By Andrea GearyPublished on September 17, 2025
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
6 tablespoons unsalted butter, divided1 large shallot, minced1½ teaspoons table salt, divided1 teaspoon plus 1 tablespoon minced garlic, divided¼ teaspoon saffron threads, crumbled1½ cups orzo ½ cup dry white wine or vermouth3 cups water 2 cups chicken broth 1 tablespoon pul biber or ground dried Aleppo pepper1 tablespoon tomato paste 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed1 teaspoon vegetable oil 3 tablespoons chopped fresh mint Lemon wedges
Before You Begin
If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper.
Instructions
- Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
- Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds.
- Stir in 3 cups water and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste.
- Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel.
- Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated.
- Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.
Time
55 minutesYield
Serves 4 to 6Ingredients
6 tablespoons unsalted butter, divided
1 large shallot, minced
1½ teaspoons table salt, divided
1 teaspoon plus 1 tablespoon minced garlic, divided
¼ teaspoon saffron threads, crumbled
1½ cups orzo
½ cup dry white wine or vermouth
3 cups water
2 cups chicken broth
1 tablespoon pul biber or ground dried Aleppo pepper
1 tablespoon tomato paste
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon vegetable oil
3 tablespoons chopped fresh mint
Lemon wedges
Ingredients
6 tablespoons unsalted butter, divided
1 large shallot, minced
1½ teaspoons table salt, divided
1 teaspoon plus 1 tablespoon minced garlic, divided
¼ teaspoon saffron threads, crumbled
1½ cups orzo
½ cup dry white wine or vermouth
3 cups water
2 cups chicken broth
1 tablespoon pul biber or ground dried Aleppo pepper
1 tablespoon tomato paste
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon vegetable oil
3 tablespoons chopped fresh mint
Lemon wedges
Ingredients
6 tablespoons unsalted butter, divided
1 large shallot, minced
1½ teaspoons table salt, divided
1 teaspoon plus 1 tablespoon minced garlic, divided
¼ teaspoon saffron threads, crumbled
1½ cups orzo
½ cup dry white wine or vermouth
3 cups water
2 cups chicken broth
1 tablespoon pul biber or ground dried Aleppo pepper
1 tablespoon tomato paste
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon vegetable oil
3 tablespoons chopped fresh mint
Lemon wedges
Why This Recipe Works
For a quick, creamy pasta dish that delivered the same comfort and satisfaction as risotto, we started by toasting orzo in butter with shallots and garlic and then we doused the lot with wine, which was quickly absorbed by the pasta, infusing it with flavor. Vigorously simmering the orzo in diluted chicken broth hydrated it while adding subtle depth. Stirring the pasta occasionally released its starches, creating a velvety texture. The process was so hands-off we were able to simultaneously prepare a quick topping: We quickly seared shrimp and then tossed them with a potent garlic butter scented with fruity and slightly spicy pul biber. A small amount of tomato paste added savor and helped the sauce coat the shrimp. A shower of chopped mint provided a fresh finish.
Before You Begin
If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper.
Instructions
- Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
- Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds.
- Stir in 3 cups water and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste.
- Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel.
- Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated.
- Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.
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