Calabrian Shrimp & Orzo with Zucchini
A quick one-skillet meal with succulent shrimp, tender orzo, and golden zucchini in a spicy Calabrian chili sauce.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.96 mg
- Iron: 0.11 mg
- Magnesium: 5.58 mg
- Phosphorus: 11.8 mg
- Potassium: 80.9 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Calabrian shrimp
- orzo
- zucchini
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and set aside.
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Step 2.
While the orzo cooks, trim the zucchini and cut into half-moons about 1/4-inch thick. Pat the shrimp dry with paper towels and season with salt and pepper.
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Step 3.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until golden and tender, about 5–7 minutes. Transfer to a plate.
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Step 4.
In the same skillet, add another tablespoon of olive oil. Add the shrimp in a single layer and cook without moving for 2 minutes, until the bottoms are golden. Flip and cook for 1–2 minutes more, until pink and opaque. Transfer to the plate with zucchini.
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Step 5.
Reduce heat to medium. Add the minced garlic and Calabrian chili paste (or chopped chilies) to the skillet. Cook, stirring, for 30 seconds until fragrant.
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Step 6.
Add the drained orzo, cooked zucchini, and shrimp back to the skillet. Toss everything together with a squeeze of lemon juice and a handful of fresh parsley. Cook for 1 minute to heat through. Serve immediately.