Spanish Shrimp and Orzo

I needed a quick one pot meal tonight due to a late hair appointment. There is no need to fix any sides its all right here in the one skillet. As colorful as it is satisfying this meal can make it onto the table in about 30 minutes.

Serves 6

2 pounds of shrimp, peeled and deviened
3/4 pound dry orzo pasta
3 1/2 cups chicken stock
1/4 cup dry white wine
3 cups of cherry tomatoes, halved
1/3 cup of diced roasted red peppers
3/4 cup of frozen peas
6 cloves of garlic, minced
1 onion, minced
1 link of linguesa sausage
8-10 saffron threads
3 teaspoons smoked paprika
6 large basil leaves, torn into small pieces
3 tablespoons extra virgin olive oil
salt and pepper

Preheat the oven to 400. Heat 3 tablespoons of olive oil in a large 12 inch, oven proof skillet. Saute the sausage, onion and garlic for 3-5 minutes over medium heat. Add the tomatoes and the roasted red peppers and up the heat to medium/high. Season with salt and pepper Add the saffron and smoked paprika, stir to combine. Cook for a few minutes until the tomatoes begin to release their juice. Add the orzo and stir. Pour in the wine and chicken stock. Adjust the salt and pepper if needed. Let the liquids come up to a fast simmer. Turn off the heat and put the skillet into the oven. Let is bake for 10-12 minutes. Meanwhile,toss the shrimp in the remaining tablespoon of olive oil and season with salt and pepper.Remove the skillet and stir in the peas. Lay the shrimp on the top in a single layer. Turn the broiler on high and return the skillet to the oven. Broil until the shrimp are pink about 8-9 minutes. Remove from the oven, sprinkle the basil leaves over all and serve.