topBanner
Tuscan-Spiced Shrimp and Orzo

Tuscan-Spiced Shrimp and Orzo

with Roasted Tomatoes and Crispy Breadcrumbs

Read more

Seafood pasta is one of your best bets when you’re in the mood for a meal that’s lighter but still perfectly satisfying. This dish is just that, featuring shrimp seasoned in our blend of Tuscan herbs and spices and folded into a heap of al dente orzo pasta. Tomato wedges are added on top, after being roasted in the oven to bring out their flavor and release their juices. Everything is finished with a sprinkle of breadcrumbs for a satisfying touch of crunch.

Tags:Spicy
Allergens:WheatShellfishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Roma Tomato

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Tuscan Heat Spice

6 ounce

Orzo Pasta

(ContainsWheat)

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber9 g
Protein33 g
Cholesterol245 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pan
Baking Sheet
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Quarter tomatoes lengthwise through stem ends. Trim and thinly slice scallions, keeping greens and whites separate. Zest lemon until you have 2 tsp zest, then cut into wedges.

2

Put panko and 1 tsp Tuscan heat spice (we’ll use more later) in a large pan. Season with salt and pepper. Place pan over high heat. Toast panko, tossing frequently, until golden brown and crisp, 3-5 minutes. Remove from pan and transfer to a plate. Wipe out pan.

3

Toss tomatoes with a drizzle of oil on a baking sheet. Season with salt, pepper, and 1 tsp Tuscan heat spice (save the rest for step 5). Roast in oven until softened, 15-20 minutes.

4

Heat a drizzle of oil in pan used for panko over medium-high heat. Add orzo and toss until lightly toasted, 2-4 minutes. Add enough salted water to cover generously and bring to a boil. Let boil, stirring occasionally, until orzo is al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta cooking water, then drain orzo. Wipe out pan. Rinse shrimp and pat dry with a paper towel (you can do this while orzo cooks).

5

Heat a drizzle of oil and 1 TBSP butter in same pan over medium-high heat. Season shrimp with salt, pepper, and remaining Tuscan heat spice. Add to pan along with scallion whites. Cook, tossing occasionally, until shrimp are pink and firm and scallions have softened, 3-4 minutes. Stir in orzo, ½ cup reserved pasta cooking water, stock concentrate, 1 TBSP butter, and a squeeze or two of lemon juice (to taste).

6

Cook orzo mixture in pan, stirring, until liquids have reduced slightly, 1-2 minutes. (TIP: Add more pasta water if needed to loosen.) Stir in lemon zest. Season with salt and pepper. Divide between plates and top with tomatoes. Sprinkle with panko and scallion greens. Serve with any remaining lemon wedges on the side for squeezing over.