Close
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupdried orzo (6 ounces)4teaspoonspackaged pesto sauce mix, such as Knorr brand, divided2tablespoonsolive oil, divided1poundpeeled and deveined fresh or frozen medium shrimp, thawed1medium zucchini, halved lengthwise and sliced⅛teaspooncoarse salt⅛teaspoonfreshly cracked pepper1lemon, halved1ounceshaved Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1cupdried orzo (6 ounces)
4teaspoonspackaged pesto sauce mix, such as Knorr brand, divided
2tablespoonsolive oil, divided
1poundpeeled and deveined fresh or frozen medium shrimp, thawed
1medium zucchini, halved lengthwise and sliced
⅛teaspooncoarse salt
⅛teaspoonfreshly cracked pepper
1lemon, halved
1ounceshaved Parmesan cheese
DirectionsPrepare orzo pasta according to package directions. Drain; reserving 1/4 cup of the pasta cooking water. Stir 1 teaspoon of the pesto mix into the reserved cooking water; set aside.While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon of the olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.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.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.Originally appeared: Diabetic Living Magazine
Directions
Prepare orzo pasta according to package directions. Drain; reserving 1/4 cup of the pasta cooking water. Stir 1 teaspoon of the pesto mix into the reserved cooking water; set aside.While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon of the olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.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.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.
Prepare orzo pasta according to package directions. Drain; reserving 1/4 cup of the pasta cooking water. Stir 1 teaspoon of the pesto mix into the reserved cooking water; set aside.
While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon of the olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.
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.
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.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)361Calories10gFat36gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
