Cajun-Style Jumbo Shrimp Linguine
with Red Pepper Pesto
Grab a fork and prepare for bold flavour. Fresh linguine is smothered in a red pepper pesto sauce with peppers and corn, then topped with succulent Cajun-seasoned jumbo shrimp.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, 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) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
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
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)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
5 g
Cajun Spice Blend
(May contain traces of: Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- 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.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook for 2 min, stirring occasionally, until lightly golden.
- Add hot peppers. Cook for 3-4 min, stirring occasionally, until peppers are tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- 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 for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- 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 for 30 sec-1 min, stirring often, until fragrant.
- Add crushed tomatoes. Cook for 3-4 min, stirring occasionally, until warmed through.
- Add cream, roasted pepper pesto and half the Parmesan. Cook for 1-2 min, stirring occasionally, until Parmesan melts.
- Remove from heat.
- When sauce is almost done, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- To the pot with linguine, add sauce, veggies and 1/4 cup (1/2 cup) reserved pasta water. (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.
