Here’s how the Orzo Pasta with Argentine Red Shrimp Recipe came into my possession: Just outside a Fish Market in Mar del Plata, Argentina, I was watching a gentleman mixing up a dish of red shrimp and pasta. I was intrigued, it smelled delicious. All of a sudden, I realized he had stopped stiring and was smiling at me. I couldn’t help but blush as he handed me a small bowl to try. His daughter was with him and she could speak English. She said he would share the recipe with me if I wanted. They didn’t have to ask twice.
If you’re looking for a quick and tasty weeknight dinner, orzo pasta with Argentine red shrimp is a great choice. The shrimp cook fast and have a juicy, lobster-like flavor that pairs perfectly with tender, saffron-infused orzo.
This recipe comes together in one pan, making cleanup easy after a busy day. The combination of garlic, a touch of spice, and the vibrant color of the shrimp and pasta makes each bite satisfying. It’s a simple way to bring bold, fresh flavors to your dinner table without spending too much time.
Visiting Argentina
Argentina is known for its beautiful landscapes and vibrant cities like Buenos Aires. The country offers fresh seafood, especially Argentinian Red Shrimp from its coastal waters. These shrimp are sweet and tender, making them perfect for dishes like orzo pasta.
If you visit Argentina, you’ll find food markets with fresh shrimp and local seafood dishes to try. Beyond food, you can experience tango shows, stunning vineyards, and outdoor adventures like hiking in Patagonia. The people are warm and welcoming, making for a memorable trip.
- Best time to go: Spring (September to November) or fall (March to May) for mild weather.
- Must-try foods: Besides shrimp, try empanadas, asado (barbecue), and dulce de leche desserts.
- Language: Spanish is the main language, but many people in cities speak some English.
Recipe Description
This dish blends tender orzo pasta with Argentine red shrimp, creating a tasty and colorful meal. It uses simple ingredients like garlic, olive oil, and fresh herbs to build flavor. Cooking tips, ingredient swaps, and nutritional info all help make this recipe easy and adaptable.
The recipe starts with orzo pasta, a small rice-shaped pasta that cooks quickly and absorbs flavors well. The shrimp are cooked separately, seasoned with garlic, salt, and black pepper, then tossed with the orzo. Fresh parsley, cherry tomatoes, and a splash of lemon juice add brightness. A bit of butter or extra virgin olive oil gives it a rich, smooth texture.
The shrimp’s natural sweetness pairs perfectly with the mild, creamy orzo. Finish with a sprinkle of Parmesan cheese and fresh basil or thyme for extra freshness.
Orzo Pasta With Argentine Red Shrimp Recipe Cooking Tips
Ensure shrimp are fully thawed and patted dry before cooking to help them brown nicely. Use medium to large Argentinian red shrimp for a satisfying bite.
Cook orzo in chicken or vegetable broth for more flavor. Add garlic and Italian seasoning early so the herbs infuse the pasta. Combine shrimp and orzo over low heat to avoid overcooking the shrimp.
Fresh herbs like parsley or basil at the end keep the dish bright. Add sun-dried tomatoes or bell peppers for extra texture and color if desired.
Orzo Pasta With Argentine Red Shrimp Recipe Nutritional Benefits
This recipe offers a good mix of protein and healthy fats from shrimp and olive oil. Argentinian red shrimp are lean, low in calories, and high in protein.
Orzo pasta provides carbohydrates for energy and can be swapped for whole wheat for extra fiber. Vegetables like cherry tomatoes and spinach add vitamins and antioxidants.
Lemon juice adds vitamin C, and herbs provide small amounts of micronutrients. Overall, it’s a balanced meal with protein, carbs, and healthy fats.
Orzo Pasta With Argentine Red Shrimp Recipe Ingredient Substitutions
If you don’t have Argentinian red shrimp, other medium-sized shrimp work well, whether frozen or fresh. For a vegetarian twist, use vegetable broth instead of chicken broth when cooking orzo.
To make the sauce creamier, stir in heavy cream or add Parmesan or pecorino Romano cheese. For extra heat, try red pepper flakes or cayenne pepper.
Orzo can be swapped with other small pasta shapes like ditalini or small shells. If you’re out of fresh herbs, dried oregano and thyme are good alternatives.
Orzo Pasta with Argentine Red Shrimp with Orzo Pasta
Ingredients
- 1 pound fresh Italian sausage link
- ½ pound fresh asparagus⅓
- ⅓ cup olive oil
- 4 tbsp butter
- ¾ pound fresh medium-sized Argentinian red shrimp (de-veined & cleaned)
- 1 tbsp fresh basil (chopped)
- ½ tsp dried oregano
- ¼ tsp paprika
- ¼ tsp crushed red pepper
- ¼ cup dry vermouth
- 4 tsp crushed or chopped garlic
- 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
- 1 ¾ cups chicken broth
- 1 ½ cups onion (chopped)
- 1 cup orzo pasta
- ¼ tsp saffron
- ⅓ cup white wine
- 1 cup water
- ½ cup fresh, Parmesan or Romano cheese (grated)
- salt to taste
- freshly ground pepper to taste
Equipment
- Large Frying Pan
- 10-Inch Non-Stick Skillet
- 2 Small Bowls
- Measuring Spoons
- Measuring Cups
- Sharp Knives
- Spatula
- Tongs
- De-veiner
- Cheese grater
Instructions
- In a large frying pan, cook the sausage in 1 1/2 tablespoons of the olive oil and 1 1/2 tablespoons of the butter over medium-high heat for about 12 to 14 minutes, turning occasionally.
- Remove the sausages before they are fully cooked.
- Cut the sausages into 1/4 to 1/2 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, paprika, crushed red pepper, the vermouth, and 1/2 of the garlic.
- Sauté the shrimp over high heat for about 3 minutes.
- With tongs, remove the shrimp only and set them aside in a small bowl.
- Put the tomatoes and 1/3 cup of the chicken broth into the skillet and let boil for about 3 minutes.
- Add the sausage back in. Turn off the heat and stir well.
- Heat the remaining olive oil in a 10-inch, non-stick skillet.
- Add the onion and remaining garlic, and cook them over medium-high heat for 3 or 4 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 5 minutes.
- Separately, dilute the remaining chicken broth with the cup of water.
- Stir in 3/4 of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about 5 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 3/4 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 6 to 8 minutes.
- Just before the liquid is absorbed, add in the shrimp, asparagus, 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.
1 comment
We tried this on our camping trip and it came out great.
Comments are closed.