Pesto Shrimp & Orzo with Zucchini & Tomatoes

Pesto Shrimp & Orzo

with Zucchini & Tomatoes

20 MIN
4 Servings
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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.
12-13 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Pesto Shrimp & Orzo with Zucchini & Tomatoes
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • ⅓ cup Basil Pesto
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Capers
  • 1 oz Sweety Drop Peppers
  • 4 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
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 shrimp dry with paper towels; remove the tails. Place in a separate large bowl. Add a drizzle of olive oil and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the shrimp 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 a drizzle of olive oil on medium-high until hot. Working in two batches, 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 a plate; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
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 seasoned tomatoes.

Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked shrimp and tomatoes, add the cooked pasta, cooked zucchini, 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 cheese. 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 shrimp dry with paper towels; remove the tails. Place in a separate large bowl. Add a drizzle of olive oil and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the shrimp 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 a drizzle of olive oil on medium-high until hot. Working in two batches, 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 a plate; cover with foil to keep warm. 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 seasoned tomatoes.

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

To the bowl of cooked shrimp and tomatoes, add the cooked pasta, cooked zucchini, 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 cheese. Enjoy!

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