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Cal Smart Sage Brown-Butter Shrimp
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Cal Smart Sage Brown-Butter Shrimp

Cal Smart Sage Brown-Butter Shrimp

with Creamy Farro and Roasted Squash

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

Calorie Smart

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

Preparation Time25 minutes


serving amount

285 g


(Contains Crustacean/Crustacé)

1 unit

Garlic, cloves

½ cup


(Contains Wheat)

1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese, crumbled

(Contains Milk)

170 g

Butternut Squash, cubes

56 g

Green Peas

7 g


1 unit


Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


½ tbsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber8 g
Protein31 g
Cholesterol230 mg
Sodium1410 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Paper Towel
Large Non-Stick Pan


Cook farro

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 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 2 tbsp cooking water (dbl for 4 ppl), then drain and return farro and peas to the same pot, off heat.

Roast squash

While farro cooks, add squash and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle the of the oven, stirring halfway through, until tender and golden-brown, 16-18 min.


While squash roasts, 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.

Brown butter and cook shrimp

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl). When butter stops foaming, continue to cook, swirling the pan often, until butter is golden and nutty, 4-5 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.

Finish farro

Add feta, lemon zest, broth concentrate, 1 tbsp butter (dbl for 4 ppl) and reserved cooking water to the pot with farro and peas. Heat over medium. Stir until feta is almost melted and farro is creamy, 2-3 min. Remove the pot from heat. Add squash, then stir to combine. Season with salt and pepper, to taste.

Finish and serve

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

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