Piccata-Style Tilapia with Orzo, Zucchini & Tomatoes

Piccata-Style Tilapia

with Orzo, Zucchini & Tomatoes

25 MIN
+$2.95/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
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45g Of Protein
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Nutritionist's Pick
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • 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 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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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Piccata-Style Tilapia with Orzo, Zucchini & Tomatoes
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Orzo Pasta
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • 1 Lemon
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    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. 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.

    Cook the pasta
    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.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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.

    Start the shrimp
    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 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.
    Make the pan sauce & finish the shrimp
    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.
    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta and vegetables, add the crème fraîche 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! 

    Tips from Home Chefs

    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. 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.

    Cook the pasta
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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 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.
    Start the shrimp
    Make the pan sauce & finish the shrimp
    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 crème fraîche 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! 

    Finish the pasta & serve your dish
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