Calabrian Shrimp & Orzo

Instructions

1. Prepare the ingredients

   Fill a large pot 3/4 of the way up with salted water; cover and bring to a boil on high. Wash and dry the fresh produce. Halve the tomatoes. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Add the chopped garlic and as much of the red pepper chile paste as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

2. Cook the pasta

   Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3. Cook the shrimp & vegetables

   Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the halved tomatoes and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through and the spinach is wilted. Turn off the heat.

4. Finish the pasta & serve your dish

   To the pot of cooked pasta, add the cooked shrimp and vegetables, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Serve the remaining lemon wedges on the side. Enjoy!