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.
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)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 tbsp
Cajun Spice Blend
(Contains: Sulphites May contain traces of: Soy, Mustard, Peanuts, Sesame, Tree nuts, Wheat, Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
