Seared Shrimp & Lemon-Caper Sauce with Orzo, Zucchini & Pepper
Family Friendly

Seared Shrimp & Lemon-Caper Sauce

with Orzo, Zucchini & Pepper

35 MIN
2 Servings
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From the Test Kitchen

We’re giving juicy shrimp a bright lift by cooking them in the pan with a rich butter sauce that highlights fresh lemon juice and briny capers—an easy take on classic Italian piccata.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Seared Shrimp & Lemon-Caper Sauce with Orzo, Zucchini & Pepper
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 oz Orzo Pasta
  • 1 Zucchini
  • 1 Lemon
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 oz Salted Butter
  • 1 Tbsp Capers
  • 1 Tbsp Verjus Rouge
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Bell Pepper
time-saving
tips & techniques
How To: Properly Salt Cooking Water
How To: Quarter and Deseed a Lemon
How To: Peel Garlic
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. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Cook the pasta
2 Cook the pasta

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

Cook & finish the vegetables
3 Cook & finish 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 and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 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.

Cook the shrimp & sauce
4 Cook the shrimp & sauce

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. Cook, stirring occasionally, 3 to 4 minutes, or until slightly opaque. Add the butter, capers, verjus (carefully, as the liquid may splatter), the juice of 2 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. 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
5 Finish the pasta & serve your dish

To the pot of cooked pasta and vegetables, add the mascarpone 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 cooked shrimp and sauce (including any remaining sauce from the pan). Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Seared Shrimp & Lemon-Caper Sauce

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, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Cook the pasta

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

Cook the pasta
Cook & finish the vegetables
3 Cook & finish 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 and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 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 Cook the shrimp & sauce

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. Cook, stirring occasionally, 3 to 4 minutes, or until slightly opaque. Add the butter, capers, verjus (carefully, as the liquid may splatter), the juice of 2 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

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

To the pot of cooked pasta and vegetables, add the mascarpone 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 cooked shrimp and sauce (including any remaining sauce from the pan). Garnish with the chopped parsley. Enjoy!

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