Calabrian Shrimp & Orzo with Zucchini & Parmesan

• servings: 4 servings
• total time: 30 minutes

Ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)

2 cloves Garlic

1 Tbsp Calabrian Chile Paste

½ lb Orzo Pasta

2 Tbsps Capers

2 Zucchini

1 Lemon

¼ cup Grated Parmesan Cheese

¼ cup Mascarpone Cheese

Directions

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; 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.

3 Cook the zucchini Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the shrimp In the same pan, 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

5 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked zucchini, cooked shrimp, mascarpone, 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!

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; 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.

3 Cook the zucchini Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the shrimp In the same pan, 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

5 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked zucchini, cooked shrimp, mascarpone, 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!

Nutrition

• Calories: 480