Saffron Orzo with Shrimp and Langostino

Ingredients:

1 cup orzo pasta

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 small onion, finely chopped

1 small carrot, finely diced

1 stalk celery, finely diced

½ cup shiitake mushrooms, thinly sliced

½ cup dry white wine

2 cups chicken broth (low-sodium preferred)

A pinch of saffron threads (steeped in 2 tablespoons warm water for 10 minutes)

½ cup sweet peas (fresh or frozen)

½ pound large shrimp, peeled and deveined

½ pound langostino tails, cooked and peeled

½ teaspoon kosher salt (plus more to taste)

¼ teaspoon freshly ground black pepper

¼ cup Locatelli Romano cheese, finely grated

Fresh parsley or chives, for garnish

Lemon wedges, for serving

1. Sauté the Aromatics

In a large skillet or sauté pan, heat the olive oil and butter over medium heat until shimmering.

Add the onion, carrot, and celery. Sauté for 4–5 minutes, until softened and aromatic.

Stir in the garlic and shiitake mushrooms; cook another 2 minutes, just until fragrant.

2. Deglaze and Infuse

Pour in the white wine, scraping the bottom of the pan to release any browned bits.

Simmer for 2–3 minutes, letting the wine reduce by half.

Stir in the saffron and its soaking water — the color and aroma will begin to bloom beautifully.

3. Add the Orzo and Broth

Add the orzo to the pan and stir to coat in the butter-wine mixture.

Pour in the chicken broth, season with salt and pepper, and bring to a gentle simmer.

Cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid mostly absorbed.

4. Add the Seafood and Peas

Reduce the heat to low.

Add the shrimp and cook for 2–3 minutes, until just pink.

Stir in the langostino and peas, warming through for another 2 minutes.

If the mixture seems too thick, add a splash more broth or hot water for creaminess.

5. Finish and Serve

Remove from heat and stir in the grated Locatelli cheese until the sauce turns silky and glossy.

Taste and adjust seasoning with salt, pepper, or a touch more saffron if desired.

Spoon into warm bowls, garnish with chopped parsley, and serve immediately with fresh lemon wedges for brightness.

Pairs beautifully with a chilled glass of Pinot Grigio or Albariño, or a sparkling lemon mineral water for a refreshing, balanced finish.