One-Pan Zucchini Pesto Orzo with Parmesan and Shrimp
A creamy one-pan zucchini pesto orzo with Parmesan and shrimp is perfect for an easy weeknight. It is a one pot dinner (so little washing up), a pesto pasta with a twist and a lot of taste. It's an easy and quick recipe with lots of vegetables.
Ingredients
- 1¼ cup vegetable broth
- ¼ cup dry white wine
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons paprika powder ground
- 3 cups orzo uncooked
- 8 oz. string beans
- 1 zucchini sliced in cubes (about ½ x ½ inch; 1 x 1 cm)
- 10 cherry tomatoes quartered
- 8 oz. shrimp
- 2 tablespoons green pesto
- 3 oz. Parmesan cheese
- 5 sun-dried tomatoes cut in strips
- ½ tablespoon lemon juice
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the stock, wine, thyme, oregano, and paprika in a saucepan and boil on high heat.1¼ cup vegetable broth, ¼ cup dry white wine, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 2 teaspoons paprika powder
- Add the orzo, string beans, zucchini, and tomatoes, and cook for 5 minutes.3 cups orzo, 8 oz. string beans, 1 zucchini, 10 cherry tomatoes
- Add the prawns and cook for 3 minutes.8 oz. shrimp
- Turn off the heat and stir the pesto into the orzo.2 tablespoons green pesto
- Sprinkle with Parmesan cheese and sun-dried tomatoes, and stir it. Season with lemon juice.3 oz. Parmesan cheese, 5 sun-dried tomatoes, ½ tablespoon lemon juice
- Serve immediately.
NOTES
1. Orzo: A dried pasta in the shape of rice. It is also called Riso or Kritharaki.
2. White wine: Use a dry white wine like Chardonnay or Pinot Grigio.
3. Shrimp: You can use precooked shrimp in this recipe. You can replace shrimps with chicken cubes (poach them in chicken stock first) or mushrooms (this will give you a vegetarian recipe)
4. String beans: String beans are in season from July to October. You can also replace the string beans with green beans cut into ½ inch (1 cm) pieces.
5. Pesto: Use a creamy green basil pesto. The pesto gives a lot of flavor to this recipe, so you want to use a good one here. Make a homemade pesto combining basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until you get a pesto sauce.
6. Parmesan cheese: You could also use Grana Padano.
7. Also delicious: Add some olive oil, black pepper, lemon zest, and a drizzle of olive oil to taste. Roast some pine nuts and spread them on top.
8. Variations and Tips:
- Different vegetables: Try other veggies like spinach, kale, quartered cherry tomatoes, summer squash, or peas for a different flavor twist.
- Stir sparingly: Avoid over-stirring the orzo to prevent it from becoming sticky. Just stir occasionally.
- Herbs: Instead of thyme and oregano, you could also use basil or parsley.
- Refrigerator: Cool the orzo to room temperature and store it in an airtight container. This will stay good for up to 2 days. Reheat slowly on medium heat while stirring. You could also eat it as a pesto orzo salad.
- Freezer: Cool and pack in an airtight freezer box or bag. The orzo will stay good in the freezer for up to 1 month. Please note: freezing may change the structure of the orzo slightly. Thaw in the refrigerator and reheat slowly on medium heat while stirring.
Nutrition
Calories: 589kcal | Carbohydrates: 96g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 728mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1472IU | Vitamin C: 28mg | Iron: 3mg
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