15-Min Pesto Shrimp Pasta with Zucchini, Feta & Pre-Cooked Rigatoni

15-Min Pesto Shrimp Pasta

with Zucchini, Feta & Pre-Cooked Rigatoni

15 MIN
+$0.99/serving 4 Servings
Wellness at Blue Apron
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Available Options

  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This dish brings together plump sautéed shrimp, rigatoni pasta, and roasted red peppers in a creamy basil pesto sauce—all topped with crumbles of tangy feta. 

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    fresh
    ingredients
    15-Min Pesto Shrimp Pasta with Zucchini, Feta & Pre-Cooked Rigatoni
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 20 oz Cooked Rigatoni Pasta
    • 2 Zucchini
    • ½ cup Cream
    • 12 Tbsps Basil Pesto
    • 3 oz Feta Cheese
    • 2 oz Sliced Roasted Red Peppers

    15-Min Pesto Shrimp Pasta

    Prepare the ingredients & cook the chicken
    1 Prepare the ingredients & cook the chicken

    Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    2 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

    Cook the vegetables
    Finish the pasta & serve your dish
    3 Finish the pasta & serve your dish

    Carefully add the pasta, pesto, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Add the cooked shrimp; stir to combine. Serve the finished pasta garnished with the feta (crumbling before adding). Enjoy!

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