HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCal Smart Brown Butter Sage Shrimp
Cal Smart Brown Butter Sage Shrimp

Cal Smart Brown Butter Sage Shrimp

with Creamy Farro and Roasted Sweet Potatoes

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This unassuming dish is bursting with robust flavours – sweet, zesty, savoury, garlicky, nutty! Wonderfully satisfying and low on calories.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 unit

Garlic, cloves

½ cup



1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese, crumbled


340 g

Sweet Potato

56 g

Green Peas

7 g


½ unit


Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp


½ tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber10 g
Protein32 g
Cholesterol210 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1/2 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Add peas to the pot with farro in the last 5 min of cooking. When farro is done, reserve 1/4 cup cooking water, then drain and return farro and peas to the same pot, off heat.


While farro cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.


While sweet potatoes roast, zest half the lemon (whole lemon for 4 ppl). Pick a few sage leaves from stems, then thinly slice 1 tbsp (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). When butter stops foaming, continue to cook, swirling the pan often, until butter is golden and fragrant, 3-4 min. (TIP: Keep your eye on it. Butter can burn quickly!) Add shrimp, garlic and sage. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove the pan from heat.


Add feta, lemon zest, broth concentrate, 1 tbsp reserved cooking water and 1 tbsp butter (dbl both for 4 ppl) to the pot with farro and peas. Heat over medium. Stir until feta is mostly melted and farro is creamy, 3-4 min. (TIP: Add more reserved cooking water, 1 tbsp at a time, if mixture gets too dry!) Remove the pot from heat. Add sweet potatoes. Season with salt and pepper, to taste, then stir to combine.


Divide creamy farro and brown butter sage shrimp between plates. Drizzle any remaining brown butter in the pan over top.