Calabrian Shrimp and Orzo pasta From: Sweet_Nancy 10 oz Tail-On Shrimp (Peeled & Deveined) 4 oz Orzo Pasta 2 cloves Garlic 1 Zucchini 1½ tsps Calabrian Chile Paste( may use sambal oelek) 2 Tbsps Crème Fraîche( may use mascarpone cheese, or plain greek yogurt) 1 Tbsp Capers ¼ cup Grated Parmesan Cheese 1 Yellow Or Pink Lemon 1Prepare the ingredients: Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Add the chopped garlic, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Stir to thoroughly combine.  Cook the pasta: Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.  Cook the zucchini: While the pasta cooks, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan.  Add the shrimp: Add the prepared shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Finish & serve your dish: To the pot of cooked pasta, add the cooked zucchini and shrimp, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the cheeseand remaining lemon wedges. Enjoy!