Meal Kit

Shrimp and Vegetable Orzo

with brown butter and goat cheese

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein

Monique Volz started her popular food and lifestyle blog, Ambitious Kitchen, with a simple goal of inspiring home cooks in and out of the kitchen. Home Chef and Ambitious Kitchen have teamed up to bring you exciting new flavors!

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 6 oz. Rainbow Baby Bell Peppers
  • Info
    6 oz. Orzo Pasta
  • 1 Zucchini
  • 1 Lemon
  • 1 Shallot
  • Info
    1 oz. Butter
  • Info
    1 oz. Goat Cheese
  • ¼ oz. Parsley
  • 1 tsp. Garlic Salt

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 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
  1. 1

    Start the Orzo

    Once water is boiling, add orzo and cook until al dente, 8-10 minutes.

    Remove from burner. Reserve 1/2 cup orzo cooking water. Drain in a wire-mesh strainer. Set aside.

    While orzo cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.

    Trim zucchini ends, halve lengthwise, and cut into 1/2” dice.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Stem and coarsely chop parsley.

    Halve and peel shallot. Cut halves into 1/2" slices.

    Pat shrimp dry.

  3. 3

    Cook the Shrimp and Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Transfer shrimp to a plate. Keep pan over medium-high heat.

    Add 2 tsp. olive oil, bell peppers, zucchini, shallots, and half the garlic salt (reserve remaining for orzo) to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

    Transfer vegetables to a plate. Keep pan over low heat; no need to wipe clean.

  4. 4

    Brown the Butter

    Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

  5. 5

    Finish Orzo and Finish Dish

    Stir orzo, half the reserved orzo cooking water, remaining garlic salt, 1 tsp. lemon zest, and cheese into hot pan. Stir often until melted and combined, 30-60 seconds.

    If mixture is too thick, add additional reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner. Stir in shrimp, half the parsley (reserve remaining for garnish), 1 Tbsp. lemon juice, and vegetables until combined.

    Plate dish as pictured on front of card, garnishing with remaining parsley. Squeeze lemon wedges over to taste. Bon appétit!

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