Creamy Pesto Shrimp & Orzo with Kale & Zucchini
Customer Favorite

Creamy Pesto Shrimp & Orzo

with Kale & Zucchini

20 MIN
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.
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.

From the Test Kitchen

This crowd-pleasing dish pairs plump shrimp with tender orzo pasta—cooked alongside hearty kale for quick cooking and easy cleanup. It’s all complete with a drizzle of herbaceous basil pesto.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl and drizzle with 1 teaspoon of olive oil; season with salt and pepper. Stir to coat.

Cook the pasta & kale:
2 Cook the pasta & kale:

Add the pasta to the pot of boiling water. Cook 4 minutes. Add the sliced kale and continue to cook 3 to 5 minutes, or until the kale is wilted and the pasta is tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the zucchini:
3 Cook the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced zucchini, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Cook the shrimp:
4 Cook the shrimp:

Add the seasoned shrimp to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta and kale, add the cooked shrimp and zucchini, butter, and crème fraîche. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta topped with the pesto and cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl and drizzle with 1 teaspoon of olive oil; season with salt and pepper. Stir to coat.

2 Cook the pasta & kale:

Add the pasta to the pot of boiling water. Cook 4 minutes. Add the sliced kale and continue to cook 3 to 5 minutes, or until the kale is wilted and the pasta is tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta & kale:
Cook the zucchini:
3 Cook the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced zucchini, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

4 Cook the shrimp:

Add the seasoned shrimp to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

To the pot of cooked pasta and kale, add the cooked shrimp and zucchini, butter, and crème fraîche. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta topped with the pesto and cheese. Enjoy! 

Browse Steps
1 of 5