Here’s another recipe that uses staples from the pantry and freezer. Brown sliced sausage and garlic, add orzo and cook for a few minutes. Add broth, tomatoes and spices and simmer for about 9 minutes. Scatter shrimp and peas over orzo, cover and cook for about 5 minutes. Let stand for 5 minutes and serve. Cook’s note: I had some leftover cooked chicken, so I added that to the sausage and heated it through.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and Imagine Organic chicken stock. Unico or Blue Menu tomatoes are additive-free. Check the spices for colour and anti-caking agents. Look for frozen shrimp with only salt added.

Brown sausage

Add orzo

Add tomatoes, stock and spices

Once orzo has absorbed liquid and is tender, top with shrimp and peas, cook for 5 minutes and then let rest off the heat for 5 minutes before serving


1 tablespoon (15 ml) olive oil

8 ounces (226 g) cooked hot or sweet Italian chicken sausage, cut into ¼ -inch- (0.6-cm) thick rounds

4 cloves garlic, minced

1 ½ cups dried orzo pasta (10 ounces/285 g)

2 cups (500 ml) low-sodium chicken broth

1 (14.5-ounce/428 ml) can diced tomatoes

1 teaspoon (5 ml) smoked paprika

¾ teaspoon (3.75 ml) kosher salt, divided

½ teaspoon (2.5 ml) freshly ground black pepper, divided

8 ounces (226 g) uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)

½ cup (125 ml) frozen peas

2 tablespoons (30 ml) chopped fresh parsley leaves


Heat oil in a 9- or 10-inch (23-25 cm) cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices, paprika, ½ teaspoon (2.5 ml) of the salt and ¼ (1.25 ml) teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining ¼ teaspoon (1.25 ml) each salt and pepper.

Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve. Serves 4.

From Kitchn