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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. We’re finishing it all with a bit of cooling crème fraîche and tart lemon juice.

Ethan Mick

with Zucchini

Calabrian Shrimp & Orzo

Tail-On Shrimp (Peeled & Deveined)

Orzo Pasta

Lemon

Garlic

Calabrian Chile Paste

Crème Fraîche

Capers

Zucchini

Grated Parmesan Cheese

Ingredients

Fill a medium pot with 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 and discard 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 **1/2 teaspoon of olive oil** and season with salt and pepper. Stir to combine.

Prepare the ingredients:

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:

While the pasta cooks, in a large pan (nonstick, if you have one), heat **1/2 teaspoon of olive oil** on medium-high until hot. Add the **sliced zucchini** in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan.

Cook the zucchini:

Add the **prepared shrimp** to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Add the shrimp:

To the pot of **cooked pasta**, add the **cooked shrimp and zucchini**, **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** and **remaining lemon wedges**. Enjoy!