Orzo it goes

Cooking, and arguably food generally, allows you to experience new cuisines or explore new preparations of familiar foods that really speak to you. Or, like me, you might just want to pretend you are on vacation. Spicy, a little tangy, and slightly creamy, this orzo with spicy zucchini and shrimp satisfies cravings for seafood pasta and envisioning yourself on the Amalfi coast without breaking the bank.

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Ingredients:

112g Orzo pasta (2 servings)

2 cloves garlic, diced

1 medium or large zucchini, sliced in circles

1 tablespoon olive oil

1 lb peeled and deveined shrimp (tails on; roughly 400g no tails)

Calabrian chili paste (to taste)

15g capers, roughly chopped

1 tbsp lemon juice

25g fresh grated parmesan cheese

Dried oregano (to taste)

Salt and pepper (to taste)

Yields: 2 servings

This is inspired by a recipe I tried through Blue Apron, though ingredients and methodology have been adapted

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Method:

1. Prepare your ingredients

   • First, wash and dry your zucchini. Slice the zucchini in thin circles (or semi-circles if you prefer smaller bites of zucchini)

   • Finely chop or dice the garlic

   • Roughly chop your capers. You don’t want these too small, as you want to still be able to discern the unique texture the capers add to the dish

   • If desired, remove the tails from your shrimp

2. Bring water to a boil for your orzo while you heat a pan on the stovetop with a drizzle of olive oil

3. Once the pan is warm, add your zucchini in a single even layer (if possible). Sprinkle with salt and pepper to taste, and allow to cook for a couple of minutes without stirring

4. Add your orzo to the boiling water and cook for ~9 minutes

5. Once the zucchini starts to brown a bit, add half of your garlic and some Calabrian chili paste (to taste). Stir in the chili paste and garlic. Allow to cook for another few minutes, stirring occasionally to prevent burning

6. While the zucchini and orzo are cooking, season one side of your raw shrimp with salt, pepper, and oregano to taste

7. When your zucchini is tender and cooked to your liking, remove from the pan and place in a large bowl. Strain your orzo once cooked and add to the bowl with the zucchini. Mix everything together so it is well-distributed. This will also help prevent the orzo from congealing together when cooling

8. In the same pan that you used to make the zucchini, heat a small drizzle of olive oil on medium and place your shrimp in the pan (seasoned side down). Allow to cook for a few minutes

9. While the shrimp is cooking, season the remaining side with salt, pepper, and oregano to taste

10. Flip the shrimp and cook for a few more minutes. After a few minutes, add a little bit more Calabrian chili paste (to taste, if any at all). Allow shrimp to cook for a few more minutes

11. Once the shrimp is cooked (white on the inside and no longer opaque), remove from the pan and place in the large bowl with the orzo and zucchini

12. In the same pan, head a small drizzle of olive oil. Add the capers and remaining garlic

13. Briefly sauté the capers and garlic, adding roughly a tablespoon of lemon juice to deglaze the pan and create a tangy sauce to drizzle over your pasta

14. Add the finished capers, garlic, and lemon juice to the pasta, zucchini, and shrimp and thoroughly mix

15. Simultaneously, grate 20-25g of parmesan cheese into the bowl. Mix to distribute. The cheese will create a smooth, creamy texture without the use of heavy cream or crème fraiche, while also neutralizing some of the heat from the chili paste

16. Serve and enjoy!

My dear friends, I hope you enjoy this recipe just as much as I do! Best served with good company, and maybe a nice glass of wine.

Authentically,

Cate