Lemon-Caper Tilapia

with Orzo, Zucchini & Tomatoes

25 MIN

-$0.05/serving 2 Servings

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with Shrimp

From the Test Kitchen

We’re giving flaky tilapia fillets a rich lift by cooking them in the pan with a silky butter sauce that highlights fresh meyer lemon juice and briny capers—an easy take on classic Italian piccata. It’s a bright finish to a bed of tender orzo pasta tossed with sweet tomatoes and verdant zucchini.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Orzo Pasta
1 Zucchini
4 oz Grape Tomatoes
2 cloves Garlic
1 oz Butter
2 Tbsps Fromage Blanc
1 Tbsp Capers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Lemon

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

2 Cook the pasta

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

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Turn off the heat. Transfer to the pot of cooked pasta and stir to combine. Cover to keep warm. Wipe out the pan.

4 Start the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. 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.

5 Make the pan sauce & finish the shrimp

To the pan, add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta and vegetables, add the fromage blanc and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the finished shrimp and pan sauce. Enjoy!