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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
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*
Nutrition Values
Utensils
Instructions
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!)
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.
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.
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.
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.
Divide pasta between bowls. Top with shrimp.Sprinkle remaining Parmesan over top.
