Serves 8
20 min
Pesto Shrimp Pasta
Recipe GLPR0a3465344241c0
A light and vibrant 20-minute pasta dish featuring succulent shrimp and fresh zucchini tossed with orzo pasta and savory pesto flavoring. Finished with a squeeze of fresh lemon juice and shaved Parmesan cheese for a Mediterranean-inspired meal that's naturally pescatarian and egg-free.
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Ingredients
1 cup dried orzo pasta
4 teaspoons pesto sauce mix
2 tablespoons olive oil, divided
1 pound peeled and deveined medium shrimp, thawed if frozen
1 medium zucchini, halved lengthwise and sliced
⅛ teaspoon coarse salt
⅛ teaspoon freshly cracked black pepper
1 lemon, halved
1 ounce shaved Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8–9 minutes. Drain well and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini slices, season with the coarse salt and black pepper, and sauté for 3–4 minutes until beginning to soften. Transfer to a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and increase heat to high. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque throughout (internal temperature should reach 145°F or shrimp should be fully opaque with no translucent centers). Do not overcook.
Sprinkle the pesto sauce mix over the shrimp and toss gently to coat evenly. Cook for an additional 30 seconds to bloom the flavors.
Return the cooked zucchini to the skillet and add the drained orzo. Toss everything together until well combined and heated through, about 1–2 minutes.
Divide the pasta mixture among serving bowls. Squeeze fresh lemon juice over each portion and top with shaved Parmesan cheese. Serve immediately.
