Skillet Orzo and Shrimp "Caprese"
with Roasted Red Pepper
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.
Ingrédients
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)
Informations nutritionnelles
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.