Smoky Butter Shrimp & Orzo

with Zucchini & Tomatoes

30 MIN

+$1.99/serving 2 Servings

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with Salmon

From the Test Kitchen

For this vibrant, crowd-pleasing dish, we’re combining tender orzo pasta with tomatoes, zucchini, and plump shrimp—sautéed in our smoky tomato chipotle butter. You'll finish it off with a touch of creamy mascarpone and a sprinkle of parmesan cheese.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
4 oz Orzo Pasta
4 oz Grape Tomatoes
1 Zucchini
2 cloves Garlic
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
1 oz Tomato Chipotle Flavored Butter

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. 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.

3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the salmon

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up; cover with foil to keep warm.

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

5 Cook the tomatoes

In the pan of reserved fond, heat the butter on medium-high until melted. Add the halved tomatoes. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened.

6 Finish the pasta & serve your dish

To the pan, add the cooked pasta and cooked zucchini. Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked salmon. Garnish with the parmesan. Enjoy!