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Creamy Lemon Shrimp & Orzo
with Zucchini
20 min 12 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 480 Cals/serving
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View All
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For this flavorful dish, we’re combining tender orzo pasta with sautéed zucchini and plump shrimp, coated with a vibrant mix of Calabrian chile paste, briny capers, and garlic. It’s all brought together with a touch of smooth crème fraîche and fresh lemon juice.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
- 4 oz Orzo Pasta
- 2 cloves Garlic
- 1 Zucchini
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1½ tsps Calabrian Chile Paste
- 2 Tbsps Crème Fraîche
- 1 Tbsp Capers
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1 Yellow Or Pink Lemon
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare 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.
2
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.
3
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.
4
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.
5
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 cheese and remaining lemon wedges. Enjoy!
1
Prepare 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.
2
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.
3
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.
4
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.
5
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 cheese and remaining lemon wedges. Enjoy!
Tips from Home Chefs
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