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Italian
Dinner
Main dish-fish/seafood
Pesto Shrimp Pasta
20m Prep Time
7m Cook Time
Description
Using a packaged pesto sauce mix saves time in this 20-minute orzo pasta salad recipe.
Ingredients
- 1 cup dried orzo (6 ounces)
- 4 teaspoons packaged pesto sauce mix , divided
- 2 tablespoons olive oil , divided
- 1 pound fresh or frozen medium shrimp, peeled and deveined , thawed
- 1 medium zucchini , halved lengthwise and sliced
- ⅛ teaspoon coarse salt
- ⅛ teaspoon freshly cracked pepper
- 1 lemon , halved
- 1 ounce shaved Parmesan cheese
Instructions
STEP 1
Prepare orzo pasta according to package directions. Drain; reserving 1/4 cup of the pasta cooking water. Stir 1 teaspoon pesto mix into the reserved cooking water; set aside.
STEP 2
While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.
STEP 3
Cook zucchini in a large skillet in the remaining 1 tablespoon hot oil over medium-high heat for 1 to 2 minutes, stirring often. Add the pesto-marinated shrimp to the skillet and cook for 4 to 5 minutes or until shrimp is opaque.
STEP 4
Add the cooked pasta to the skillet with the zucchini and shrimp mixture. Stir in the reserved pasta water until absorbed, scraping up any seasoning in the bottom of the pan. Season with salt and pepper. Squeeze the lemon halves over the pasta just before serving. Top with Parmesan.
© Dotdash Meredith. All rights reserved. Used with permission.
Nutritional Information
Makes 4 Servings
Calories
361kcal
Fat
10g
Saturated Fat
2g
Monounsaturated Fat
g
Cholesterol
188mg
Sodium
502mg
Carbohydrates
36g
Dietary Fiber
2g
Added Sugars
g
Total Sugars
3g
Protein
32g
Potassium
542mg
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