Weeknight Orzo Paella | Recipe Cart

Name: Weeknight Orzo Paella | Recipe Cart
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 8 ounces cooked hot or sweet Italian chicken sausage, cut into 1/4-inch-thick rounds; 4 cloves garlic, minced; 1 1/2 cups dried orzo pasta (10 ounces); 2 cups low-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 8 ounces uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound); 1/2 cup frozen peas; 2 tablespoons chopped fresh parsley leaves

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An easy recipe for a skillet shrimp and orzo dinner inspired by Spanish paella.

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Cooking tools:

Cast iron skillet
Stove
Measuring spoon
Spoon
Paper towel

Ingredients

1 tablespoon olive oil
8 ounces cooked hot or sweet Italian chicken sausage, cut into 1/4-inch-thick rounds
4 cloves garlic, minced
1 1/2 cups dried orzo pasta (10 ounces)
2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)
1/2 cup frozen peas
2 tablespoons chopped fresh parsley leaves