Ingredients:
2 Eggs
10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Orzo Pasta
1 Lemon
2 cloves Garlic
1½ tsps Calabrian Chile Paste (available on Amazon)
2 Tbsps Crème Fraîche (Greek Yogurt is a good substitute)
1 Tbsp Capers
1 Zucchini
¼ cup Grated Parmesan Cheese
Directions:
1. Fill a medium pot with water; cover and heat to boiling on high.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
NOTE: This recipe is very similar to this recipe, but with zucchini instead of tomatoes.