Calabrian Shrimp & Orzo with Zucchini & Parmesan

Calabrian Shrimp & Orzo

with Zucchini & Parmesan

20 MIN
+$6.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • Make it 4 Servings
    Add 2 additional servings to my meal
  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 4 Servings

    From the Test Kitchen

    This quick and easy dish highlights tender orzo pasta and plump shrimp, which get vibrant depth of flavor (and the perfect amount of mild heat) from a coating of hot red chile paste.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Calabrian Shrimp & Orzo with Zucchini & Parmesan
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cloves Garlic
    • 1 Tbsp Calabrian Chile Paste
    • ½ lb Orzo Pasta
    • 2 Tbsps Capers
    • 1 Lemon
    • 2 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted 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, if desired. 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 tablespoon of olive oil and season with salt and pepper; stir to coat.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened.

    Cook the shrimp
    4 Cook the shrimp

    Add the prepared shrimp in an even layer to the same pan (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked zucchini and stir to combine.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked shrimp and zucchini, mascarpone, 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 parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted 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, if desired. 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 tablespoon of olive oil and season with salt and pepper; stir to coat.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened.

    4 Cook the shrimp

    Add the prepared shrimp in an even layer to the same pan (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked zucchini and stir to combine.

    Cook the shrimp
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked shrimp and zucchini, mascarpone, 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 parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Browse Steps
    1 of 5