Asparagus and Lemon Linguine
with Spinach, Shrimp and Pesto
This dish combines some of our favourite spring pairings. Crisp asparagus, tender spinach and basil pesto all come together with a little squeeze of lemon at the end.
Ingredients: Shrimp • Asparagus • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Lemon • Spinach • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Linguine
(Contains: Wheat)
2 unit(s)
Garlic, cloves
227 g
Asparagus
56 g
Baby Spinach
1 unit(s)
Lemon
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 g
Chili Flakes
(May contain traces of: Soy, Sulphites, Tree nuts, Mustard, Milk, Sesame, Triticale, Wheat, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Mustard, Milk, Sesame, Peanuts)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high and preheat broiler to high.
- Wash and dry all produce.
- Trim bottom 1 inch from asparagus and discard. Cut asparagus into 1-inch pieces.
- Zest, then cut lemon into wedges.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Using a strainer, drain and rinse shrimp then pat dry with paper towels. Season with salt and pepper.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water. Strain linguine, then return to the pot, off heat.
- On an unlined baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Broil in the middle of the oven until pink and cooked through, 5 to 8 min.**
- Once linguine has been cooking for 5 min, heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until butter melts. Add asparagus and garlic. Season with salt and pepper. Cook for 3-4 min, stirring often, until asparagus is tender-crisp garlic is fragrant.
- Sprinkle Cream Sauce Spice Blend over asparagus. Stir to coat. Add 3/4 cup (1 1/2 cups) reserved pasta water and pesto. Cook for 1-2 min, stirring often until sauce is simmering.
- To the pan with asparagus, add linguine, lemon zest, spinach, half the Parmesan and half the chili flakes. (NOTE: If you like things spicy, add more chili flakes!) Season with salt and pepper. Cook for 1-2 min, stirring often until linguine is coated and spinach wilts.
- Divide asparagus and lemon linguine between bowls.
- Top bowls with shrimp.
- Sprinkle with remaining Parmesan over top. Squeeze a lemon wedge and sprinkle any remaining chili flakes over top.
If you've opted to add shrimp, preheat broiler to high. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
On an unlined baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Broil in the middle of the oven for 5-8 min, until pink and cooked through.**
Top bowls with shrimp.
