Nick’s Pick | Lemony Shrimp & Basil Pesto Orzo
with Broccoli & Cherry Tomatoes
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Faster than a speeding shrimp, this marvellous meal is cooked in just 10 minutes. Start by boiling up a portion of delicate orzo pasta, which you’ll coat in basil pesto for a bright accompaniment. Another bright idea: cook the broccoli to bright green in the same boiling water. Toss the shrimp in a pan with sautéed cherry tomatoes, garlic and butter, with a squirt of lemon for a juicy lift. A taste of sun and sea!
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 140g Cherry tomatoes
- 200g Broccoli florets
- 45ml Basil pesto
- 1 Lemon
- 140g Orzo
- 12g Seafood demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Clams, Milk, Perch, Shrimp, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
9 g
Sodium
1590 mg
Total Carb
70 g
Sugars
9 g
Protein
34 g
Fibre
6 g
Preparation
Boil the orzo & broccoli
Bring a medium pot of salted water to a boil. Add the orzo and boil, 6 to 7 min., until partially cooked. Add the broccoli (halve if large) and boil, 3 to 4 min., until the orzo is al dente and the broccoli is tender. Drain and rinse. Return to the pot and add the pesto, a drizzle of olive oil, ⅓ of the spices and S&P; stir well.
Sauté the tomatoes
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tomatoes and S&P. Sauté, 2 to 3 min., until beginning to soften.
Make the sauce & cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. Quarter the lemon. To the pan of tomatoes, add the juice of 2 lemon wedges, 2 tbsp butter (double both for 4 portions), the garlic, demi-glace and shrimp*. Cook, 1 to 2 min. per side, until opaque and cooked through.
Combine the orzo
To the pan of shrimp and sauce, add the orzo and broccoli. Cook, stirring frequently, 1 to 2 min., until warmed through and combined.
Plate your dish
Divide the orzo between your plates. Drizzle with olive oil. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
