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
• 0.25 tsp Red pepper flakes, adjust to taste
• 0.75 cup Orzo pasta, uncooked
• 1.5 cups Vegetable broth, warm
• 0.05 tsp Saffron threads, steeped in warm broth
• 6 oz Broccolini, trimmed, halved lengthwise
• 0.5 tsp Sea salt, for shrimp
• 0.25 tsp Black pepper, freshly ground
• 0.5 whole Lemon, for juice and zest

Instructions

1. 1

   Steep saffron threads in 1.5 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.