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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.