Creamy Pesto Shrimp & Orzo with Kale & Zucchini
Customer Favorite

Creamy Pesto Shrimp & Orzo

with Kale & Zucchini

Group Created with Sketch. 20 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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.

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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! 

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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!