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Creamy Tomato Shrimp & Orzo

with Kale, Zucchini, & Basil Pesto

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This quick-cooking dish brings together tender shrimp, vegetables, and orzo pasta in a light, garlicky tomato sauce—all drizzled with our bright and flavorful basil pesto.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the zucchini. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl and 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 kale and continue to cook 3 to 5 minutes, or until the kale is wilted and the pasta is al dente (still slightly firm to the bite). 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 and the water has cooked off.

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. Season with salt and pepper to taste.

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. Season with salt and pepper to taste. Serve the finished shrimp and pasta topped with the pesto and cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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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:

Heat a large pot of salted water to boiling on high. Wash and dry the zucchini. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl and 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 kale and continue to cook 3 to 5 minutes, or until the kale is wilted and the pasta is al dente (still slightly firm to the bite). 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 and the water has cooked off.

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. Season with salt and pepper to taste.

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. Season with salt and pepper to taste. Serve the finished shrimp and pasta topped with the pesto and cheese. Enjoy!