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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
1 unit
Garlic, cloves
½ cup
Farro
(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
Sage
1 unit
Lemon
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Divide creamy farro and sage brown-butter shrimp between plates. Drizzle any remaining brown butter in the pan over top.
