Calabrian Chili Shrimp with Lemon and Olive Oil Orzo

A bright, easy, and flavorful dinner that comes together in just 20 minutes!

With such a flavorful and bright dish, I love using a high-quality olive oil for this recipe such as Olio Piro Extra Virgin Olive Oil. The quality and flavor profiles of Olio Piro bring this dish to life.
— Chef Karen Rosenbloom

Serves: 4–6

---

Ingredients

• 1 lb orzo
• 1 1/2 lbs shrimp (peeled and deveined)
• 2 tbsp Calabrian chili paste
• 4 cloves garlic, minced
• 3 oz freshly grated Parmigiano Reggiano
• 3 tbsp Olio Piro Extra Virgin Olive Oil (divided)
• Juice and zest of 1 lemon
• Cracked black pepper and salt to taste

For garnish:

• 1 additional lemon, cut into wedges
• 2 tbsp minced parsley
• Drizzle of Olio Piro Extra Virgin Olive Oil

---

Instructions

1. Marinate the shrimp: In a bowl, toss the shrimp with 2 tbsp of Piro Extra Virgin Olive Oil, the Calabrian chili paste, and 1 teaspoon of salt. Let sit for 10 min while preparing the other ingredients.
2. Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo until al dente, reserving 1/4 cup of the pasta water before draining.
3. Cook the shrimp: Heat a large sauté pan over medium-high heat. Add the shrimp in a single layer and cook for about 1 minute per side, until pink and just cooked through. Transfer to a plate and set aside.
4. Make the sauce: In the same pan, add the remaining 1 tablespoon of Piro Extra Virgin Olive Oil and sauté the garlic for about 30 seconds, until fragrant and translucent. Add the drained orzo and reserved pasta water. Toss to combine.
5. Finishing touches: To finish the dish, stir in the lemon zest, lemon juice, and grated Parmigiano Reggiano. Add the shrimp back to the pan and mix everything together. Season with black pepper and more salt if needed.
6. Garnish: Serve with an additional drizzle of Piro Extra Virgin Olive Oil and a sprinkle of minced parsley with a lemon wedge on the side.

Chef's Notes:
The Calabrian chili makes this dish a bit spicy, so if you like things milder, use less (and if you like things extra hot add more!)

This dish is also very versatile and can utilize ingredients you have at home. If I wanted to add vegetables, I would mix in sautéed spinach, broccolini, caramelized shallots, or mushrooms. Switching out the Parmigiano for a creamy goat cheese or sharp pecorino would be delicious too! Feel free to make it your own :)

Watch how I make it here: Instagram Reel

---