Calabrian Shrimp & Orzo with Zucchini
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Succulent shrimp and tender orzo pasta with zucchini in a creamy, spicy Calabrian chile sauce. A quick and flavorful weeknight dinner.
Ingredients
- 283 g Tail-On Shrimp (Peeled & Deveined)
- 1 Zucchini
- 14.8 ml Capers
- 29.6 ml Crème Fraîche
- 7.39 ml Calabrian Chile Paste
- 2 clove Garlic
- 1 Lemon
- 113 g Orzo Pasta
- 59.1 ml Grated Parmesan Cheese
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 383 mg
- Iron: 3.36 mg
- Magnesium: 59.9 mg
- Phosphorus: 320 mg
- Potassium: 877 mg
- Zinc: 2.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 283 g Tail-On Shrimp (Peeled & Deveined)
- 1 Zucchini
- 14.8 ml Capers
- 29.6 ml Crème Fraîche
- 7.39 ml Calabrian Chile Paste
- 2 clove Garlic
- 1 Lemon
- 113 g Orzo Pasta
- 59.1 ml Grated Parmesan Cheese
Let's Cook
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Step 1.
Fill a medium pot with water; cover and heat to boiling on high.
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Step 2.
Wash and dry the fresh produce.
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Step 3.
Halve the zucchini lengthwise, then thinly slice crosswise.
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Step 4.
Quarter and deseed the lemon.
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Step 5.
Peel and roughly chop 2 cloves of garlic.
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Step 6.
Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl.
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Step 7.
Add the chopped garlic, capers, and as much of the chile paste as you’d like. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Stir to combine.
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Step 8.
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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Step 9.
While the pasta cooks, in a large pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned.
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Step 10.
Move the zucchini to one side of the pan. Add the prepared shrimp to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
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Step 11.
To the pot of cooked pasta, add the cooked shrimp and zucchini, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.
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Step 12.
Serve the finished shrimp and pasta garnished with the cheese and remaining lemon wedges.