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.
Pesto Shrimp & Orzo
with Zucchini & Tomatoes
20 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. 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.
Get Cooking-
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
-
1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
- ½ lb Orzo Pasta
- ½ lb Grape Or Cherry Tomatoes
- 2 Zucchini
-
⅓ cup Basil Pesto
- ¼ cup Grated Parmesan Cheese
-
2 Tbsps Pickled Peruvian Peppers
- 1 Tbsp Capers
- 2 Tbsps Crème Fraîche
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Pat the shrimp dry with paper towels; remove the tails. Place in a separate large bowl. Add a drizzle of olive oil; season with salt, pepper, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the shrimp to be. Toss to coat.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until tender. Drain thoroughly.
3
Cook the zucchini:
While the pasta cooks, in a large 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 browned. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of tomatoes. Wipe out the pan.
4
Cook the shrimp:
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 frequently, 1 to 2 minutes, or until opaque and cooked through. Transfer to the bowl of zucchini and tomatoes.
5
Finish & serve your dish:
To the bowl of cooked shrimp, zucchini, and tomatoes, add the cooked pasta, pesto, capers, peppers, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. Transfer the finished shrimp and pasta to an airtight container. Cool, uncovered, then cover and refrigerate. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Pat the shrimp dry with paper towels; remove the tails. Place in a separate large bowl. Add a drizzle of olive oil; season with salt, pepper, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the shrimp to be. Toss to coat.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until tender. Drain thoroughly.
3
Cook the zucchini:
While the pasta cooks, in a large 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 browned. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of tomatoes. Wipe out the pan.
4
Cook the shrimp:
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 frequently, 1 to 2 minutes, or until opaque and cooked through. Transfer to the bowl of zucchini and tomatoes.
5
Finish & serve your dish:
To the bowl of cooked shrimp, zucchini, and tomatoes, add the cooked pasta, pesto, capers, peppers, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. Transfer the finished shrimp and pasta to an airtight container. Cool, uncovered, then cover and refrigerate. Serve the finished pasta garnished with the parmesan. Enjoy!
Tips from Home Chefs