Found this on foodnetwork.com and it is courtesy of Michele Urvater. We make rice and shrimp every few weeks, so I decided that perhaps we should use orzo and voila! ;)

Ingredients

4 serv.

butter↗2 tablespoons
minced shallots2 tablespoons
minced garlic2 tablespoons
saffron thread, steeped in↗1⁄4 teaspoon
white wine↗2 tablespoons
organic low sodium chicken broth↗1 3⁄4 cups
orzo pasta↗1 cup
salt and crushed red pepper flakes
cooked shrimp, chopped (fresh is best!)↗8 ounces
coarsely chopped fresh Italian parsley2 tablespoons
scallions (green part only)↗2 tablespoons

Step-by-step instructions

1
Saute the shallots in butter for 5 minutes or until tender.
2
Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
3
Add the steeped saffron in white wine and evaporate.
4
Add the orzo and saute just enough to coat the pasta kernels.
5
Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
6
Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
7
Season to taste with salt and crushed red pepper; garnish with parsley and scallions.

Source: food.com

Original recipe ↗

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