with Feta and Yogurt Sauce
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Shrimp
570 g
Orzo
170 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Garlic, cloves
2 unit(s)
Yogurt Sauce
3 tbsp
Sun-Dried Tomato Pesto
0.25 cup
Mediterranean Spice Blend
7 g
Parsley
7 g
Butter
1 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.13 tsp
- Before starting, bring a medium pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Core, then cut pepper into 1/2-inch pieces.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, reserving 1/4 cup (1/2 cup) of pasta water, then return to the pot, off heat.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Mediterranean Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, peppers, zucchini and remaining Mediterranean Spice Blend.
- Cook for 3-4 min, stirring often, until tender crisp.
- Add in 1 tbsp (2 tbsp) butter, garlic and shrimp. Cook for 30 sec-1 min until fragrant and shrimp is warmed through.
- To the pot with the orzo, stir in pesto and 2 tbsp (4 tbsp) reserved pasta water. Season with salt and pepper, if you like.
- Divide orzo between bowls, then top with shrimp and veggies.
- Top with yogurt sauce.
- Sprinkle parsley and feta over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
920
kcal
Calories
39
g
Fat
11
g
Saturated Fat
86
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
58
g
Protein
395
mg
Cholesterol
2420
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
5
mg
Iron
with Almond Bulgur and Roasted Pepper Pesto
