Italian Shrimp & Pasta
with Zucchini, Garlic Pesto & Pre-Cooked Orzo
Ingredients
- 10 oz Shrimp (customizable - can substitute with 10 oz Boneless Chicken Breast Pieces)
- 10 oz Cooked Orzo Pasta
- 1 Zucchini
- 1/4 cup Grated Parmesan Cheese
- 2 Tbsp Crème Fraîche
- 1 Tbsp Roasted Garlic Pesto
- 1 1/2 tsp Calabrian Chile Paste
- 1 Tbsp Italian Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the zucchini
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise.
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Cook the shrimp
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
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Finish the pasta & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Carefully add the garlic pesto and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Carefully add the pasta, crème fraîche, and ¼ cup of water. Cook, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated and heated through. Turn off the heat. Serve the finished pasta topped with the cooked shrimp. Garnish with the parmesan. Enjoy!
Protein Variations
Chicken
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Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken to an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
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