Smoky Butter Shrimp & Orzo with Zucchini & Tomatoes

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

10 oz Shrimp (Peeled & Deveined)

4 oz Orzo Pasta

1 Zucchini

4 oz Grape Tomatoes

2 cloves Garlic

1 oz Tomato Chipotle Flavored Butter

¼ cup Grated Parmesan Cheese

2 Tbsps Mascarpone Cheese

Instructions

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the zucchini Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the shrimp & tomatoes Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until melted. Add the seasoned shrimp and halved tomatoes. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes are softened and the shrimp are slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the shrimp are opaque and cooked through.

5 Finish the pasta & serve your dish To the pan, add the cooked pasta and cooked zucchini. Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the zucchini Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the shrimp & tomatoes Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until melted. Add the seasoned shrimp and halved tomatoes. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes are softened and the shrimp are slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the shrimp are opaque and cooked through.

5 Finish the pasta & serve your dish To the pan, add the cooked pasta and cooked zucchini. Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

Nutrition

• Calories: 610