Calabrian Shrimp and Orzo
This Calabrian shrimp and orzo is a bold, Italian-inspired dinner featuring succulent shrimp in a spicy Calabrian chili sauce tossed with creamy orzo pasta. It’s vibrant, restaurant-worthy, and ready in about 30 minutes.
Equipment
- large skillet
- pot for pasta
- colander
Ingredients
- 1 lb large shrimp (16–20 count), peeled and deveined
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1–2 tbsp Calabrian chili paste
- 1 cup cherry tomatoes, halved
- 1/3 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 2 tbsp butter
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- salt and black pepper, to taste
- fresh basil, chopped (for garnish)
Instructions
- Cook the orzo in salted boiling water according to package directions. Drain and set aside, reserving some pasta water.
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear shrimp for about 2 minutes per side until just cooked through. Remove and set aside.
- Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Stir in Calabrian chili paste and cherry tomatoes. Cook 2–3 minutes until tomatoes begin to burst.
- Deglaze the pan with white wine and simmer until reduced by half.
- Add cooked orzo, broth, and butter. Stir until creamy and well combined.
- Return shrimp to the pan, add lemon juice and zest, and toss gently to combine.
- Remove from heat, garnish with fresh basil, and serve immediately.
Notes
Adjust the Calabrian chili paste to control heat. Do not overcook the shrimp—remove as soon as they turn pink and opaque. Reserve pasta water to loosen the sauce if needed.