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Calabrian Shrimp & Orzo
with Zucchini & Parmesan
20 MIN
+$6.99/serving
4 Servings
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
600 Calories Or Less
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NutritionPER SERVING
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Calories500 Cals (est.)
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fresh
ingredients
Title
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20 oz Tail-On Shrimp (Peeled & Deveined)
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2 cloves Garlic
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1 Tbsp Calabrian Chile Paste
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½ lb Orzo Pasta
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2 Tbsps Capers
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1 Lemon
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2 Zucchini
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¼ cup Grated Parmesan Cheese
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¼ cup Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
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 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 coat.
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.
3
Cook the zucchini
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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.
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.
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!
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 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 coat.
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.
3
Cook the zucchini
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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.
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.
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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