Chicken Breasts Linguine
with buttery panko topper and green peas- Egg
- Wheat
- Milk
- Sulphites
- Tree nuts
- Triticale
- Mustard
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Milk
Let's talk about this creamy, lemony, herby fresh linguine pasta. It’s loaded with succulent shrimp, garlic, lemon zest, cream and tarragon. Doesn’t that sound just perfect for a cozy pasta night? Topped off with toasted buttery Parmesan Panko Breadcrumbs, every bite is filled with flavour and texture.
Ingredients
227 g
Fresh Linguine
(Contains: Egg, Wheat)
2 unit(s)
Chicken Breasts
32 g
Panko Spice Blend
(Contains: Wheat, Milk May be present: Sulphites, Tree nuts, Triticale, Mustard, Peanuts, Sesame, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Sulphites, Tree nuts, Mustard, Peanuts, Sesame, Soy, Milk)
56 mL
Cream
(Contains: Milk)
7 g
Tarragon
1 unit(s)
Lemon
113 g
Green Peas
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
2.5 tbsp
Butter*
0.13 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil.
- Peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Strip tarragon from the stems and roughly chop.
- Zest lemon. Cut lemon into wedges.
- Drain and rinse shrimp, then pat dry with paper towels.
- In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) butter over medium heat. When butter is melted, add panko breadcrumbs.
- Toast for 1-2 min, stirring often, until golden. Transfer breadcrumbs to a small bowl. Add lemon zest and half the Parmesan, then stir to combine. Set aside.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 2/3 cup (1 1/3 cups) pasta water.*
- Strain linguine, then return to the pot, off heat.
- Heat 1 tbsp (2 tbsp) oil in the same pan (from Step 2) over medium-high.
- When the pan is hot, add shrimp and shallots.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer shrimp to a plate.
- To the same pan, add 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, add garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
- Add reserved pasta water, cream and peas. Season with salt and pepper.
- Cook for 5 min, stirring often, until slightly reduced and peas are tender.
- To the pan with sauce, add linguine, tarragon, shrimp and remaining Parmesan. Toss to combine. (NOTE: For 4 portions, add shrimp and sauce to the pot with linguine, then toss to combine.)
- Divide noodles between plates. Sprinkle breadcrumb mixture over top. Squeeze a lemon wedge overtop, to taste.
- Enjoy!
