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Pesto Butter Shrimp and Zucchini
with rice pilaf and Parmesan
Prep & Cook Time: 10-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Pesto butter? Shrimp? Zucchini? Yes! A.K.A healthy and delicious. And ready in under 30 minutes?? This meal is a winner.
In Your Box (serves 2)
- 2 Zucchini
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8 oz. Shrimp
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7 oz. Precooked Rice Pilaf
- 1 Lemon
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2 oz. Basil Pesto
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½ oz. Shredded Parmesan Cheese
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⅓ oz. Butter
- ½ tsp. Chopped Garlic
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) d3VpVGqD
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Calories420
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Carbohydrates37g
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Net Carbs35g
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Fat21g
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Protein24g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, follow same instructions as shrimp in Step 3, cooking until burger is heated through, 4-6 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Halve lemon. Cut one half into wedges and juice the other half.Pat shrimp dry. -
2 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan.Stir occasionally until zucchini is lightly browned and tender, 4-6 minutes.While zucchini cooks, continue recipe. -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan.
Cook until light pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add garlic and stir occasionally until fragrant, 15-30 seconds.Remove from burner. Transfer shrimp to pan with zucchini.Add butter, pesto, 1 tsp. lemon juice, and a pinch of salt and pepper. Stir until combined, 30-60 seconds.Remove from burner.While shrimp cook, continue recipe. -
4 Heat Rice and Finish Dish
Remove rice pilaf from packaging and place in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 1-2 minutes.
Carefully remove from microwave.Plate dish as pictured on front of card, topping rice pilaf with shrimp and zucchini, and garnishing with cheese and red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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