Sausage & Shrimp In Saffron Orzo
Fasten your seatbelts! This is a “hands-on” recipe from start to finish. Don’t even THINK about trying this one without an assistant! An unforgettable meal well worth the effort!
Everything You Will Need:
- 1 pound of fresh Italian sausage link
- 1/3 cup of olive oil
- 4 tablespoons of butter
- 3/4 pound of fresh medium-sized shrimp (de-veined & cleaned)
- 1 tablespoon of fresh basil (chopped)
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of crushed red pepper
- 1/4 cup of dry vermouth
- 4 teaspoons of crushed or chopped garlic
- 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
- 13/4 cups of chicken broth
- 11/2 cups of onion (chopped)
- 1 cup of orzo pasta
- 1/4 teaspoon of saffron
- 1/3 cup of white wine
- 1 cup of water
- 1/2 cup of Parmesan or Romano cheese(grated)
- Salt and freshly ground pepper
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- In a large frying pan, cook the sausage in one and one-half tablespoons of the olive oil and one and one-half tablespoons of the butter over medium-high heat for about twelve to fourteen minutes, turning occasionally.
- Remove the sausages before they are fully cooked.
- Cut the sausages into one-fourth to one-half inch, bite-sized pieces and set aside in a small bowl.
- Raise the heat to high.
- Put the shrimp into the skillet.
- Stir the shrimp to coat them in the butter and oil.
- Add the basil, oregano, crushed red pepper, the vermouth, and one-half of the garlic.
- Sauté the shrimp over high heat for about three minutes.
- Remove the shrimp only and set them aside in a small bowl.
- Put the tomatoes and one-third cup of the chicken broth into the skillet and let boil for about three minutes.
- Add the sausage back in. Turn off the heat and stir well.
Meanwhile, back at the range…
- Heat the remaining olive oil in a ten inch, non-stick skillet.
- Add the onion and remaining garlic, and cook them over medium-high heat for three or four minutes.
- Add in the pasta and the saffron.
- Stir well, until the pasta is well coated.
- Pour in the white wine and let simmer for about five minutes.
- Separately, dilute the remaining chicken broth with the cup of water.
- Stir in three-fourths of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about five minutes), stirring frequently.
- Return to the first pan with the sausage. Turn the heat on to medium-high.
- Add the pasta in with the sausage and another three-fourths cup of the diluted broth.
- Continue to simmer the mixture and stir until the liquid is absorbed again.
- Stir in the remaining diluted broth and continue simmering for a final six to eight minutes.
- Just before the liquid is absorbed, add in the shrimp and the remaining butter.
- Continue to simmer for a couple more minutes. When the liquid is absorbed and the pasta is tender, turn off the heat and stir in the cheese until the sauce is creamy smooth.
- Add salt and pepper to taste.
- Serve hot.