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For this vibrant, crowd-pleasing dish, we’re combining tender orzo pasta with tomatoes, zucchini, and plump shrimp, then tossing it all with our irresistible basil pesto. You'll finish it off with a sprinkle of parmesan cheese for a touch of richness.
13 Points value per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Fill a large 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. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.
Add the pasta to the pot of boiling water. Cook, stirring occasionally 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
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, 3 to 4 minutes, or until lightly browned. Add the 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 frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
To the pot of cooked pasta, add the cooked zucchini, cooked shrimp, seasoned tomatoes, pesto, vinegar, half the cheese, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining cheese. Enjoy!
Tips from Home Chefs