Ingredients:
10 – 12 oz. Shrimp (tails removed nd de-veined)
1 lemon
2 cloves of garlic
1 1/2 tsp. Calabrian chili paste (available on Amazon)
4 oz. orzo pasta
5-6 Cherry tomatoes
2 tbsp. crème fraîche (greek yogurt is a good substitute)
1 tbsp. capers
1/4 cup grated Parmesan cheese
Olive oil
Directions:
1. Fill a medium pot 3/4 of the way up with salted water; heat to boiling and cook orzo according to package directions (generally 7 to 9 minutes)
2. Halve the tomatoes
3. Quarter and de-seed the lemon
4. Peel and roughly chop the garlic
5. In a bowl, combine the shrimp, garlic, capers and as much of the chili paste as you’d like. Drizzle with olive oil.
6. Heat a large pan, heat 2 teaspoons of olive oil on medium-high. Add the prepared shrimp in an even layer and cook without stirring for 2 to 3 minutes or until slightly browned.
7. Add the halved tomatoes and stir frequently 1 to 2 minutes until the shrimp is opaque.
8. To the pot of cooked and drained pasta, add the shrimp & tomatoes, crème fraîche (or yogurt if substituting) and the juice of two of the lemon wedges. Stir to combine.
9. Serve the shrimp and pasta garnished with cheese with the remaining lemon wedges on the side.
NOTE: This recipe is very similar to this recipe, but with tomatoes instead of zucchini.