Creamy Lemon-Dill Shrimp Orzotto
with Roasted Zucchini & Cucumber Mixed Greens Salad
- Wheat
- Milk
- Shellfish
What’s orzotto? Glad you asked! You’ll cook rice-shaped orzo pasta like risotto by adding liquid to a pan and stirring over heat. Stir tender chicken, bright lemon zest, fresh dill, and caramelized roasted zucchini into that creamy, comforting orzo. Serve with a crisp cucumber mixed greens salad and squeeze of fresh lemon juice for a bright finish. It’s ready in about 30 minutes—all the luxury of risotto with the ease of pasta!
Ingredients
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Zucchini
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
1 tablespoon
Italian Seasoning
1 unit
Mini Cucumber
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Pick and roughly chop fronds from dill. Trim and thinly slice cucumber into rounds.
Toss zucchini on a baking sheet with a drizzle of oil, half the garlic powder, half the Italian Seasoning, salt, and pepper. (You’ll use the rest of the garlic powder and Italian Seasoning in the next step.)
Roast on top rack until tender and lightly browned, 14-16 minutes.
While zucchini roasts, heat a large pan over medium heat. Add orzo and cook, stirring, until toasted and golden, 1-2 minutes.
Stir in 1½ cups water (3 cups for 4 servings), stock concentrates, remaining garlic powder, and remaining Italian Seasoning. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, 5 minutes.
Meanwhile, open package of chicken* and drain off any excess liquid.
Once orzo mixture has cooked 5 minutes, add chicken to pan; cook, stirring occasionally, until chicken is cooked through and orzo is al dente, 3-5 minutes more. Season with salt and pepper.
Turn off heat; stir in half the roasted zucchini, half the dill, and lemon zest. Taste and season with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.
Stir cream sauce base into pan with chicken mixture. Cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.
Turn off heat; stir in lemon zest, half the roasted zucchini, and half the dill. Taste and season with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.
In a large bowl, whisk together mustard, juice from half the lemon, remaining dill, ½ tsp sugar, a drizzle of olive oil, salt, and pepper (1 tsp sugar and a large drizzle of olive oil for 4 servings).
Add mixed greens and cucumber; toss to combine.
Divide orzotto between shallow bowls. Top with remaining roasted zucchini. Serve with salad and remaining lemon wedges on the side.
