Spanish Gambas al Ajillo with Saffron Orzo & Charred Broccolini

Ingredients

• 12 oz large shrimp, peeled and deveined, patted dry
• 4 tbsp extra virgin olive oil, divided
• 6 cloves garlic cloves, thinly sliced
• 1 whole red fresno chili, sliced, seeds optional for heat
• 1 tsp smoked paprika, Spanish pimentón
• 1/4 tsp red pepper flakes, adjust to taste
• 3/4 cup orzo pasta, uncooked
• 1 1/2 cups vegetable broth, warm
• 0.05 tsp saffron threads, steeped in warm broth
• 6 oz broccolini, trimmed, halved lengthwise
• 1/2 tsp sea salt, for shrimp
• 1/4 tsp black pepper, freshly ground
• 1/2 whole lemon, for juice and zest
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Steep saffron threads in 1 1/2 cups warm vegetable broth for 5 minutes while prepping remaining ingredients.

2. 2

   Toss broccolini with 1 tbsp olive oil, salt, and pepper. Roast at 425°F on a sheet pan for 12-14 minutes until charred and tender.