Saffron Orzo with Shrimp

• 4 cups reduced-sodium chicken broth
• 1 teaspoon saffron threads
• 1 pound orzo (small, rice-shaped pasta)
• 7 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• Juice of 1 lemon
• 3 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 pound large shrimp, peeled and deveined

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Reduce the heat to low, bringing the broth to a simmer.
3. Add the saffron, stir, and simmer until the saffron has bloomed, about 5 minutes.
4. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
5. Drain the orzo and transfer to a large bowl.
6. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.
7. In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice.
8. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat.
9. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side.
10. Add the shrimp to the bowl with the orzo.
11. Toss to combine and serve.

chicken broth, saffron threads, orzo, extravirgin olive oil, parsley, lemon, salt, freshly ground black pepper, shrimp

Taken from www.epicurious.com/recipes/food/views/saffron-orzo-with-shrimp-394267 (may not work)