Sunset Orzo with Spanish Shrimp

*Ingredients*

Sunset Orzo With Spanish Shrimp

½ pound orzo pasta

1 cup chicken broth

3 Tablespoons EVOO

1/3 pound Spanish Chorizo, chopped

1 onion, chopped

1 small red bell pepper, finely chopped

2 cloves of garlic, minced

1/3 cup green peas

1 pound medium shrimp, shelled and deveined

¼ cup fresh parsley, chopped

1 teaspoon sweet paprika

Juice of ½ of a lemon

Bring a large pot of water to boil, salt it and cook orzo until just al dente. Drain and cover.

In a medium skillet, heat 1 tablespoon of EVOO, over medium heat. Add the chorizo and cook until browned. Add the onion, bell pepper, garlic and cook for 5 minutes. Stir in the peas.

In another medium skillet, heat the remaining 2 Tablespoons of EVOO, over medium high heat. Add the shrimp and cook until just pink 2-3 minutes. Stir in the parsley, paprika and lemon juice, season with salt. Remove from the heat.

Pour the chicken broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. When ready to serve, top the orzo mixture with the shrimp.

*The flavors of this dish are awesome! My son kept saying mmmm mmmm the whole time while eating it. My husband is a big fan as well!*