Pesto Shrimp & Orzo with Zucchini & Tomatoes

Pesto Shrimp & Orzo

with Zucchini & Tomatoes

20 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

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

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
    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
    Pesto Shrimp & Orzo with Zucchini & Tomatoes
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Orzo Pasta
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅓ cup Basil Pesto
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Capers
    • 1 oz Sweety Drop Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 4 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    How To: Properly Salt Cooking Water
    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 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 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 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 shrimp
    4 Cook the shrimp

    In the same pan, heat 1 tablespoon 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 cooked zucchini and tomatoes.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked shrimp, 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 shrimp dry with paper towels; remove the tails. 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 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 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 shrimp

    In the same pan, heat 1 tablespoon 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 cooked zucchini and tomatoes.

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

    To the bowl of cooked shrimp, 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!

    Browse Steps
    1 of 5