Romesco Shrimp & Orzo with Vegetables & Almond Breadcrumbs
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Romesco Shrimp & Orzo

with Vegetables & Almond Breadcrumbs

35 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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.
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From the Test Kitchen

For this dish, we're calling on two stir-ins of bold, smoky romesco sauce (a Spanish cuisine staple made with almonds, roasted peppers, tomatoes, and more) and silky crème fraîche to elevate tender bites of orzo pasta––topped with simple sautéed tomatoes and zucchini, smoky-spiced shrimp, and golden brown breadcrumbs.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Romesco Shrimp & Orzo with Vegetables & Almond Breadcrumbs
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Orzo Pasta
  • 2 Zucchini
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Crème Fraîche
  • ½ cup Panko Breadcrumbs
  • ¼ cup Sliced Roasted Almonds
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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. Roughly chop the almonds. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Cook the pasta
2 Cook the pasta

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 and return to the pot.

Make the almond breadcrumbs
3 Make the almond breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped almonds; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.  

Cook the vegetables
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini 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 softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the spice blend. Stir 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. Cook, stirring frequently, 1 to 2 minutes, or until 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, add the crème fraîche and romesco sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked vegetables and cooked shrimp. Garnish with the almond breadcrumbs. Enjoy!

Tips from Home Chefs

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Romesco 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. Roughly chop the almonds. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

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 and return to the pot.

Cook the pasta
Make the almond breadcrumbs
3 Make the almond breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped almonds; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.  

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini 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 softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the vegetables
Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the spice blend. Stir 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. Cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the crème fraîche and romesco sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked vegetables and cooked shrimp. Garnish with the almond breadcrumbs. Enjoy!

Finish the pasta & serve your dish
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