Directions: |
Directions: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 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. 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 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 1/2 teaspoon 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. Using a spoon, move the zucchini to one side of the pan.
4 Cook the shrimp: Add the prepared shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5 Finish & serve: 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. Serve the remaining lemon wedges on the side. |
This recipe for Calabrian Shrimp & Orzo with Zucchini & Parmesan is from