Mediterranean-Style Bocconcini and Shrimp Orzo
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Mediterranean-Style Bocconcini and Shrimp Orzo

Mediterranean-Style Bocconcini and Shrimp Orzo

with Garlic Bread

Tangy mixed olives and creamy bocconcini pearls come together to bring bold flavour to this savoury, Mediterranean-style shrimp orzo. A side of garlic bread to scoop up every bite makes the meal complete!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

170 g


(Contains Wheat)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

1 unit(s)


1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

30 g

Mixed Olives

(Contains Sulphites)

1 unit(s)


7 g


4 tbsp

Tomato Sauce Base

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

0.38 tsp

Garlic Salt

285 g


(Contains Shrimp)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories890 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber10 g
Protein48 g
Cholesterol238 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Baking Sheet
Small Bowl


Cook orzo and shrimp

Before starting, add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Preheat the broiler to high.Wash and dry all produce. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.When orzo is done, reserve 1 cup (2 cups) pasta water, then drain and return orzo to the same pot, off heat.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Meanwhile, heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.


Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/4-inch pieces.Drain, then halve olives.Finely chop parsley.Halve tomatoes.Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut bocconcini into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt.

Make sauce

Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add tomato sauce base, stock powder, reserved pasta water (from step 1), half the parsley and 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then stir in 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with pepper.

Broil orzo

Add orzo to the pan with sauce, then stir to combine.Top with shrimp, tomatoes, bocconcini and olives.Broil in the middle of the oven, until bocconcini has melted and orzo is warmed through, 3-4 min.

Make garlic bread

Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Combine 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) garlic salt in a small bowl. Spread garlic butter on the cut side of each ciabatta half. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Cut each ciabatta in half. Divide orzo between bowls.Sprinkle remaining parsley over orzo.Serve ciabatta garlic bread alongside.Squeeze a lemon wedge over top, if desired.