Calabrian Shrimp & Orzo with Zucchini & Parmesan

Calabrian Shrimp & Orzo

with Zucchini & Parmesan

20 MIN
+$7.99/serving 4 Servings
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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 red chile paste.
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    Dietary Information

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    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
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    fresh
    ingredients
    Calabrian Shrimp & Orzo with Zucchini & Parmesan
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cloves Garlic
    • ½ lb Orzo Pasta
    • 1 Tbsp Calabrian Chile Paste
    • 1 Tbsp Capers
    • 1 Lemon
    • 2 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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 zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails, if desired. Place in a large 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 1 tablespoon of 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. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate.

    Cook the shrimp
    4 Cook the shrimp

    Add the prepared shrimp in an even layer to the same pan (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked zucchini and stir to combine.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked shrimp and zucchini, mascarpone, 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 parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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 zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails, if desired. Place in a large 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 1 tablespoon of olive oil and season with salt and pepper. Stir to combine.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. 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 zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate.

    4 Cook the shrimp

    Add the prepared shrimp in an even layer to the same pan (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked zucchini and stir to combine.

    Cook the shrimp
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked shrimp and zucchini, mascarpone, 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 parmesan. Serve the remaining lemon wedges on the side. Enjoy!

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