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.
Orzo Pasta with Argentine Red Shrimp Recipe
Orzo Pasta with Argentine Red Shrimp 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 Recipes – Ingredients
Orzo Pasta With Argentine Red Shrimp Recipe Ingredients
Fresh Italian Sausage Link
Fresh Asparagus
Olive Oil
Butter
Fresh Medium-sized Argentina Red Shrimp
Fresh Basil
Dried Oregano
Paprika
Crushed Red Pepper
Dry Vermouth
Chopped Garlic
Chopped, peeled, seeded Ripe Roma Tomatoes
Chicken Broth
Chopped Onions
Orzo Pasta
Saffron
White Wine
Water
Fresh grated Parmesan cheese
Ground Pepper to taste
Orzo Pasta with Argentine Red Shrimp – Cooking Recipe
Cooking Tips For the Orzo Pasta with Argentine Red Shrimp Recipe
• Cook the orzo just until tender to keep it from turning soft after mixing with the sauce.
• Pat the Argentine red shrimp dry before cooking so they sear instead of steaming.
• Use medium-high heat for the shrimp to create light browning without overcooking them.
• Add garlic near the end of sautéing to keep it from becoming bitter.
• Stir the orzo often while simmering so it cooks evenly and does not stick to the pan.
• Save a little pasta water to loosen the sauce if the dish thickens too much.
• Add fresh parsley or herbs just before serving for a brighter finish.
• Serve the dish immediately after cooking because shrimp texture changes quickly as it sits.
Orzo Pasta with Argentine Red Shrimp Recipe – Storage
Storage Tips For the Orzo Pasta with Argentine Red Shrimp Recipe
• Let the dish cool for about 20 to 30 minutes before placing it in the refrigerator.
• Store leftovers in an airtight container to help keep the orzo from drying out.
• Refrigerate the pasta and shrimp within 2 hours of cooking for food safety.
• Add a small splash of broth or water when reheating to restore moisture to the orzo.
• Reheat gently over low heat or in short microwave intervals to avoid rubbery shrimp.
• Freeze portions in sealed freezer-safe containers for up to 2 months for best texture.
• Thaw frozen portions overnight in the refrigerator before reheating.
• Store fresh herb garnishes separately and add them after reheating for better texture and color.
• Discard the dish if it develops a sour smell, slimy texture, discoloration, or unusual taste, as these are signs of spoilage.
Orzo Pasta with Argentine Red Shrimp
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.
Recipes are gathered in person and written for real-world cooking conditions.
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1 comment
We tried this on our camping trip and it came out great.
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