Calabrian Shrimp & Orzo with Tomatoes & Parmesan Cheese

Calabrian Shrimp & Orzo

with Tomatoes & Parmesan Cheese

20 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

This quick and easy dish highlights tender orzo pasta and plump shrimp, which get vibrant depth of flavor (and the perfect amount of mild heat) from a coating of hot Calabrian chile paste.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Calabrian Shrimp & Orzo with Tomatoes & Parmesan Cheese
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 oz Orzo Pasta
  • 2 cloves Garlic
  • 1 Lemon
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Capers
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Grape Tomatoes
time-saving
tips & techniques
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; remove the tails. 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, uncovered, 7 to 9 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 large pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. 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 & serve your dish
4 Finish & 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 shrimp and pasta garnished with the cheese. 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; remove the tails. 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, uncovered, 7 to 9 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 large pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. 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 & 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 shrimp and pasta garnished with the cheese. Serve the remaining lemon wedges on the side. Enjoy! 

Finish & serve your dish
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