Weeknight Orzo Paella

thekitchn.com

jbbentz

1 tablespoon olive oil

8 ounces cooked hot or sweet Italian chicken sausage, cut into ¼-inch-thick rounds

4 cloves garlic, minced

1 ½ cups dried orzo pasta (10 ounces)

2 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

1 teaspoon smoked paprika

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

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

½ cup frozen peas

2 tablespoons chopped fresh parsley leaves

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