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Cajun-Style Jumbo Shrimp
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Cajun-Style Jumbo Shrimp

Cajun-Style Jumbo Shrimp

with Red Pepper Pesto and Fresh Linguine

Grab a fork and prepare to be bowled over by bold flavour! Fresh linguine is smothered in a red pepper pesto sauce with peppers and corn, then topped with succulent Cajun-seasoned jumbo shrimp for a lip-smacking good meal.

Tags:
Spicy
Family Friendly
New
Allergens:
Shrimp/Crevettes
Egg
Wheat
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains Shrimp/Crevettes)

227 g

Fresh Linguine

(Contains Egg, Wheat)

1 unit(s)

Hot Pepper

113 g

Corn Kernels

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¼ cup

Roasted Red Pepper Pesto

(Contains Milk)

1 tbsp

Cajun Seasoning

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories990 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate102 g
Sugar19 g
Dietary Fiber11 g
Protein42 g
Cholesterol290 mg
Sodium2420 mg
Trans Fat1 g
Potassium1600 mg
Calcium400 mg
Iron4.25 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.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer

Instructions

Prep
1

Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut the hot pepper into 1/2-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)

Cook veggies
2

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook, stirring occasionally, until lightly golden, 2 min.Add hot peppers. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper.Remove from heat.Transfer veggies to a plate.

Cook shrimp
3

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.On a separate cutting board, remove and discard tails. Season with salt, pepper and half the Cajun Spice Blend.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to another plate, then cover to keep warm.

Make sauce
4

Reduce heat to medium. Add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add remaining Cajun Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.Add crushed tomatoes. Cook, stirring occasionally, until warmed through, 3-4 min. Add cream, 1/4 cup (1/2 cup) roasted pepper pesto and half the Parmesan. Cook, stirring occasionally, until Parmesan melts, 1-2 min.Remove from heat.

Cook pasta
5

When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.Add sauce, veggies and 1/4 cup (1/2 cup) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper.

Finish and serve
6

Divide pasta between bowls. Top with shrimp.Sprinkle remaining Parmesan over top.