One-pan Shrimp Orzo with Chorizo
This delicious seafood dish is excellent for any time of the year. We love it, and we know you're going to like it too. These are the top reasons why you should make this recipe:
- this recipe is made in one pan (+ pan-frying the chorizo)
- delicious dish made with small orzo pasta, chopped veggies, shrimp, and chorizo
- a simple recipe made in less than 40 minutes
- perfect for any day of the year
- quick recipes for during the week or weekends
- dairy-free
Essential Ingredients
Here, you can find more information about the ingredients in this beautiful Shrimp Orzo dish.
Olive oil - we always use olive oil when preparing fish or seafood recipes.
Pasta - in this recipe, use mini pasta called Orzo or Risoni.
Chorizo - Chorizo is one of our favorite sausages; we love using it occasionally. It's spicy and well-known both in Spain and Portugal.
Shrimp - use fresh or frozen (unthawed) shrimp.
Wine - use white wine in the recipe. The alcohol will evaporate, but a slight flavor will stay.
Tomato passata and paste - makes the pasta fresh and adds some acidity.
Fish stock or water - use fish stock for more flavor or water.
Storing
It's best to serve the Shrimp Orzo with Chorizo immediately. If you have any leftovers, store them in an airtight container in the fridge for up to a day. Before serving, transfer to a pot and reheat well. Add additional liquid, like water or vegetable broth, if needed.
Next, try these seafood recipes.
- Coconut Shrimp Curry
- Finnish Salmon Soup
- Baked Octopus with Potatoes
- Fried Hake
- Seafood Risotto
- Best Brodet
- Shrimp Stew with Potatoes and Chickpeas
- Easy Shrimp Scampi with White Wine Tomato Sauce
METHOD
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vegetables and spices
Place a large skillet over medium heat. Add olive oil, diced onion, and diced celery. Sauté for 6 minutes, then add minced garlic and sauté for another 2 minutes. Season with paprika powder and stir in the tomato paste. Cook for a minute, then add the wine. Cook for approximately 2 minutes for the alcohol to evaporate.
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cook
Add the tomato passata, pasta, fish stock or water, and bay leaf—season with salt and pepper. Bring to a boil, then cover with a lid and simmer for 8 - 10 minutes.
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pan-fry the chorizo
Cut the chorizo into thin slices. Place a pan over medium heat and add the chorizo (without adding any oil). Pan-fry for 6 minutes until golden brown.
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add the shrimp and serve
Add the shrimp to pasta and cook for 3 minutes. Add the pan-fried chorizo and toss to combine. Remove from the heat, divide between four plates, and optionally sprinkle with fresh parsley right before serving.
