We’re combining tender orzo pasta with sautéed zucchini & plump shrimp, coated with a vibrant mix of chili paste, briny capers & garlic. It’s all brought together with a touch of cream & fresh lemon juice topped with crunchy garlic panko breadcrumbs. YUM!

Creamy Lemon Shrimp & Orzo with Toasted Garlic Breadcrumbs


10 oz shrimp 

6 oz orzo pasta

2 oz lemon 

2 oz minced garlic 

1 oz chili paste

2 oz heavy cream

1 oz capers 

5 oz zucchini 

4 oz parmesan cheese 

2 oz parsley 

1 oz garlic butter

2 oz seasoned panko breadcrumb


Olive Oil

Salt & Pepper



Medium pot with lid 

Large skillet

Zester/box grater

Small bowl for lemon juice

Medium skillet

Cutting board and knife 

Paper towel 

Bowl for shrimp


Creamy Lemon Shrimp & Orzo with Toasted Garlic Breadcrumbs

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Fill a medium pot with water; cover and heat to boiling on high

Wash and dry the fresh produce

Halve the zucchini lengthwise, then thinly slice crosswise (half moons)

Finely chop parsley

Zest lemon. Remove seeds and juice lemon

Cooking Instructions:

Step 1: Cook the pasta

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2: Prepare shrimp

Pat the shrimp dry with paper towels; remove and discard the tails. Place shrimp in a bowl. Add the chopped garlic, capers, and as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be. Add a small drizzle of olive oil and season with salt and pepper. Stir to combine.

Step 3: Cook the zucchini

While the pasta cooks, in a large skillet heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan.

Step 4: Add the shrimp:

Add the prepared shrimp to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Step 5: Toast breadcrumbs

In a medium skillet, melt garlic butter over high heat. Add breadcrumbs and toast for 2-3 minutes until golden and fragrant. Set aside.

Step 5: Finish dish

To the pot of cooked pasta, add the cooked shrimp and zucchini, heavy cream, and lemon juice. Stir to combine. Taste, then season with salt and pepper if desired.

Step 6: Serve

Serve the finished shrimp and pasta in bowls or plates and top with toasted breadcrumbs, cheese, and parsley.