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Directions

COOK pasta according to package directions.

HEAT large 12" skillet for 1 minute on medium high heat (see cook's note). Add shrimp and zucchini and sauté for 8 minutes, stirring periodically.

ADD artichokes, sun-dried tomatoes, capers and lemon juice and stir. Continue sautéing for 3 to 5 minutes (or until shrimp is fully cooked), stirring periodically.

SERVE over orzo pasta.

Cook's Note: Smaller skillet will require increased cook times.

From Chris T.: Fresh pasta instead of orzo tastes great in this dish!

From Thuy G.: Some fresh chopped rosemary is a wonderful addition to this dish.

From Amy M.: I substituted the rice for the orzo pasta and it was excellent!

From Jenna G.: Instead of cooking the zucchini in the scampi butter, I roast it in a 425 degree oven for 15 minutes with a little olive oil, then I add it to the shrimp at the end.

From Sheron B.: Try adding 1/3 cup of dry white wine when adding the lemon juice.

Ingredients

1 (16 oz) package SeaPak® Shrimp Scampi - Tails On, frozen

1 zucchini, chopped

1 can (14 oz) of quartered artichoke hearts, well drained

1/4 cup sun-dried tomatoes

1 Tablespoon capers

Juice of 1 lemon (about 2 tbs)

1 1/4 cups uncooked orzo pasta (may substitute rice)

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