Nutrition per serving may change if servings are adjusted.
1 cup dried orzo (6 ounces)
4 teaspoons packaged pesto sauce mix, such as Knorr brand, divided
2 tablespoons olive oil, divided
1 pound peeled and deveined fresh or frozen medium shrimp, thawed
1 medium zucchini, halved lengthwise and sliced
⅛ teaspoon coarse salt
⅛ teaspoon freshly cracked pepper
1 lemon, halved
1 ounce shaved Parmesan cheese
Prepare orzo pasta according to package directions. Drain; reserving ¼ cup of the pasta cooking water. Stir 1 teaspoon of the pesto mix into the reserved cooking water; set aside.
While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon of the olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.
Cook zucchini in a large skillet in the remaining 1 tablespoon hot oil over medium-high heat for 1 to 2 minutes, stirring often. Add the pesto-marinated shrimp to the skillet and cook for 4 to 5 minutes or until shrimp is opaque.
Add the cooked pasta to the skillet with the zucchini and shrimp mixture. Stir in the reserved pasta water until absorbed, scraping up any seasoning in the bottom of the pan. Season with salt and pepper. Squeeze the lemon halves over the pasta just before serving. Top with Parmesan.