3/4 cup champagne, chilled
1/4 cup orange juice
• 12 ounces whole-wheat orzo
• 1 large pinch saffron threads, divided
• 4 ounces chorizo, diced
• 12 ounces peeled and deveined shrimp
• 2 roasted red peppers, from a jar, drained and sliced
• 1 cup fresh or frozen (thawed) peas
• 2 tablespoons chopped flat-leaf parsley
Cook the orzo according to the package instructions, adding half of the saffron to the water.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until the sausage becomes slightly crisp and renders some of its fat, about 5 minutes.
Drain some of the rendered fat if there is too much (there should be a tablespoon or two left). Stir in the remaining saffron, shrimp, peppers, and peas and cook, stirring, until the shrimp are fully opaque, about 2 to 3 minutes.
When the pasta is done, reserve about ½ cup of the cooking water and then drain the pasta in a colander.
Add the pasta back to the cooking pot and stir in the chorizo and shrimp mixture. Add a bit of the reserved pasta cooking water and heat through over medium heat.
Just before serving, stir in ¾ of the parsley. Serve hot, garnished with the remaining parsley.
PER SERVING: CALORIES: 552; TOTAL FAT: 14G; SATURATED FAT: 4G; CARBS: 77G; PROTEIN: 37G; SODIUM: 160MG; FIBER: 6G
The Mediterranean Table