Calabrian Shrimp & Orzo with Tomatoes & Parmesan
Carb Conscious

Calabrian Shrimp & Orzo

with Tomatoes & Parmesan

25 MIN
2 Servings
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Vegetarian
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600 Calories Or Less
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Wellness Grain
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Pescatarian
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30g Of Protein
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Keto Friendly
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From the Test Kitchen

This dish highlights tender orzo pasta and plump shrimp, which get vibrant depth of flavor (and the perfect amount of sweet heat) from a coating of Calabrian chile paste, capers, and garlic. We’re mixing it all with a bit of smooth crème fraîche and tart lemon juice for a bright, creamy finish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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ingredients
Calabrian Shrimp & Orzo with Tomatoes & Parmesan
Title
  • 10 oz Shrimp (Peeled & Deveined)
  • 4 oz Orzo Pasta
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Tbsp Capers
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Crème Fraîche
  • 1½ tsps Calabrian Chile Paste
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels. Place in a bowl. Add the chopped garlic, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the shrimp & tomatoes
3 Cook the shrimp & tomatoes

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the halved tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp and tomatoes, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta  garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels. Place in a bowl. Add the chopped garlic, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

2 Cook the pasta

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta
Cook the shrimp & tomatoes
3 Cook the shrimp & tomatoes

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the halved tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp and tomatoes, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta  garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

Finish the pasta & serve your dish
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