Pesto Shrimp & Orzo with Zucchini & Tomatoes

Pesto Shrimp & Orzo

with Zucchini & Tomatoes

20 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Nutrition Label
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    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
    Pesto Shrimp & Orzo with Zucchini & Tomatoes
    Title
    • 18 oz Chopped Chicken Breast
    • ⅓ cup Basil Pesto
    • ½ lb Orzo Pasta
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Capers
    • 1 oz Sweety Drop Peppers
    • 4 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Pat the chicken dry with paper towels. Place in a separate large bowl. Add 2 teaspoons of olive oil and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the chicken to be. Season with salt, pepper, and half the spice blend (you will have extra); toss to coat.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 seasoned tomatoes. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the bowl of cooked zucchini and tomatoes.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked chicken, zucchini, and tomatoes, add the cooked pasta, pesto, capers, peppers, mascarpone, and 2 teaspoons of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Pesto Shrimp & Orzo

    Prepare the ingredients
    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. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Pat the chicken dry with paper towels. Place in a separate large bowl. Add 2 teaspoons of olive oil and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the chicken to be. Season with salt, pepper, and half the spice blend (you will have extra); toss to coat.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 seasoned tomatoes. Wipe out the pan.

    4 Cook the chicken

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the bowl of cooked zucchini and tomatoes.

    Cook the chicken
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked chicken, zucchini, and tomatoes, add the cooked pasta, pesto, capers, peppers, mascarpone, and 2 teaspoons of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the parmesan. Enjoy!

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