This dish turned out perfectly cooked with my Wolf Gas Range, which has dual-stacked, sealed burners that offer incredibly precise temperature control.
1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Slice a slit down the back of each shrimp (this will make them puff up once cooked). In a large pan (that has a lid), heat the olive oil over medium-high heat. Add the shrimp and cook until pink and opaque on the inside, 1-2 mins per side. 3️⃣ Turn the heat down to medium-low and add the butter and onions. Season with a sprinkle of salt and pepper and sauté until the onions have softened and are starting to become translucent (3-4 mins). Add the garlic and sauté for 1 more min. 4️⃣ Add the tomatoes (along with their juices), crushing them with your hands to break them up as you put them in. Add the Calabrian chili peppers (use 1 Tbsp for mild heat), sugar, and 1 tsp kosher salt. 5️⃣ Mix and bring to a high simmer over medium-high heat, then cover and simmer on low heat until the tomatoes have broken down (~15 mins). Uncover and stir in the cream. Remove from the heat and keep covered while you cook the orzo. 6️⃣ Boil the orzo 2 mins less than packages directions, then drain and transfer it into the pan with the sauce. Turn the heat on the sauce to medium and cook while stirring until the sauce thickens and the orzo is almost to your desired tenderness (2-3 mins). Add the shrimp back in and cook for 1-2 more mins until heated through. 7️⃣ Taste and adjust seasoning if desired. Serve the orzo with fresh parsley sprinkled on top and enjoy!
