Romesco Shrimp & Orzo with Vegetables & Almond Breadcrumbs

Romesco Shrimp & Orzo

with Vegetables & Almond Breadcrumbs

30 MIN
4 Servings
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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.)
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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)
  • 4 Tbsps 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)
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel Garlic
How To: Properly Salt Cooking Water
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 and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Toast the breadcrumbs
3 Toast the 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

Meanwhile, 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). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. 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 & serve your dish
6 Finish & 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 and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta
Toast the breadcrumbs
3 Toast the 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

Meanwhile, 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). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. 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 & 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 & serve your dish
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