Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
285 g
Crevettes
(Contient Crevettes)
170 g
Orzo
(Contient Blé)
1 pièce(s)
Poivron
1 pièce(s)
Courgette
369 ml
Tomates broyées
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
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.