Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

Melt 2 tablespoons butter in medium saucepan over medium heat. Add shallot and 1½ teaspoons salt, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.

Add 1 teaspoon garlic and saffron and cook until fragrant, about 30 seconds. Add orzo and stir until evenly coated. Add wine and cook, stirring constantly, until fully absorbed, about 30 seconds.

Stir in water and broth. Increase heat to high and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste.

Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add pul biber and remaining 1 tablespoon garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel.

Pat shrimp dry with paper towels. Combine shrimp, oil, and remaining ¼ teaspoon salt in now-empty skillet and toss to coat. Spread into even layer. Cook over high heat, without stirring, until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated.

Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with mint; and serve, passing lemon wedges separately.