Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Garlic-Caper Chicken
with Creamy Calabrian Zucchini & Orzo
35 MIN
+$2.95/serving
2 Servings
From the Test Kitchen
In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
4 oz Orzo Pasta
-
1 Zucchini
-
¼ cup Grated Parmesan Cheese
-
1 Lemon
-
2 cloves Garlic
-
1½ tsps Calabrian Chile Paste
-
1 tsp Whole Dried Oregano
-
1 Tbsp Capers
-
¼ cup Cream
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook the zucchini
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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. Add half the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Make the garlic-caper topping
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Carefully stir in the juice of 2 lemon wedges.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Top the shrimp with the garlic-caper topping. Garnish with the cheese. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook the zucchini
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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. Add half the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Make the garlic-caper topping
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Carefully stir in the juice of 2 lemon wedges.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Top the shrimp with the garlic-caper topping. Garnish with the cheese. Enjoy!
Tips from Home Chefs