Seared Shrimp & Orzo Pasta with Tomatoes,  Zucchini & Basil Pesto

Seared Shrimp & Orzo Pasta

with Tomatoes, Zucchini & Basil Pesto

35 MIN
$11.94/serving 2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Pork Chops

    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. You'll finish it off with a sprinkle of Grana Padano cheese for a touch of richness.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    ingredients
    Seared Shrimp & Orzo Pasta with Tomatoes,  Zucchini & Basil Pesto
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 4 oz Orzo Pasta
    • 2 cloves Garlic
    • ⅓ cup Basil Pesto
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 0.7 oz Grana Padano Cheese
    • 1 Tbsp Apple Cider Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater.

    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 and return to the pot. Cover to keep warm.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, cooked shrimp, seasoned tomatoes, pesto, vinegar, half the grated cheese, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished pasta topped with the sliced pork. Garnish with the remaining grated cheese. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater.

    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 and return to the pot. Cover to keep warm.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, cooked shrimp, seasoned tomatoes, pesto, vinegar, half the grated cheese, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished pasta topped with the sliced pork. Garnish with the remaining grated cheese. Enjoy!

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