Look for a creative way to use your Creamy Calabrian marinara? Try our Calabrian shrimp with orzo and Hot Crispy Oil. It’s the perfect elevated dinner plate with a kick and full of flavor.
Serves 6
Ingredients
- 1 pound 16/20 shrimp, peeled and deveined
- 2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 medium shallot, finely minced (about ½ cup)
- 1½ cups dry orzo
- ¼ cup dry white wine
- 1 cup Ciao Pappy Creamy Calabrian Sauce
- 2 cups chicken or vegetable stock
- 4 ounces feta in brine, broken into large chunks
- 1 cup frozen peas
- ¼ to ½ cup fresh dill, roughly chopped
- 2 to 4 tablespoons Hot Crispy Oil
Preparation
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Season & Sear the Shrimp
- Pat the shrimp dry and season on both sides with 1 teaspoon of kosher salt.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add the shrimp in batches if needed, searing for 1 minute per side until lightly golden but not fully cooked. Transfer to a plate and set aside.
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Build the Base
- Reduce the heat slightly and add the butter, swirling to coat the bottom of the pot.
- Stir in the shallot and sauté for 3 to 4 minutes until softened and fragrant.
- Add the orzo, stirring to coat in the butter. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
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Simmer the Orzo
- Stir in the Ciao Pappy Creamy Calabrian Sauce, stock, and the remaining teaspoon of kosher salt.
- Increase the heat to medium-high and bring to a simmer.
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Finish Cooking
- Return the shrimp to the pot, arranging them in an even layer.
- Scatter the feta on top, then reduce the heat to medium-low.
- Cover and cook for 15 to 18 minutes, or until the orzo is tender and the shrimp are fully cooked.
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Final Touches
- Stir in the frozen peas and fresh dill—the residual heat will quickly thaw the peas.
- Finish with a few generous spoonfuls of Hot Crispy Oil.
- Serve immediately.