Carb Conscious

Creamy Lemon Shrimp & Orzo

with Zucchini

20 MIN

12 SmartPoints®

2 Servings

Wellness at Blue Apron

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From the Test Kitchen

This flavorful dish combines tender orzo pasta (a small, rice-shaped variety), 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

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Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Orzo Pasta
1 Zucchini
2 cloves Garlic
1 Lemon
1½ tsps Calabrian Chile Paste
2 Tbsps Crème Fraîche
1 Tbsp Capers
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

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 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. 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 shrimp and zucchini, 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!