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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.
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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 enough of the spice blend to coat (you may have extra); toss 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.
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.
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.
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 parmesan. Enjoy!
Tips from Home Chefs