Skillet Tomato-Basil Orzo and Shrimp
with Roasted Red Pepper
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
170 g
Orzo
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
369 mL
Crushed Tomatoes
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
Nutrition Values
Instructions
Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return orzo to the same pot, off heat.
While orzo cooks, cut zucchini into 1/2-inch pieces. Strain roasted red peppers. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Add roasted red peppers and garlic. Cook, until peppers are warmed through and garlic is fragrant, 1-2 min.
Add crushed tomatoes to the pan. Reduce heat to medium. Cook, stirring occasionally, until sauce reduces slightly, 3-4 min. Season with salt and pepper. Add shrimp to the pan, stir to combine. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Pour tomato-shrimp sauce over orzo in the large pot. Add pesto, then stir to combine. Divide pasta between plates. Sprinkle over Parm.
