Name: Shrimp Linguine with buttery panko topper and green peas
Total time: 25 min
Yield: 2
Cuisine: Italienne
Ingredients: 227 g Linguines frais; 2 pièce(s) Poitrines de poulet; 32 g Mélange de chapelure assaisonnée; ¼ tasse(s) Parmesan, râpé grossièrement; 10 g Mélange d'épices pour sauce crémeuse; 56 ml Crème; 7 g Estragon; 1 pièce(s) Citron; 113 g Petits pois; 1 pièce(s) Échalote; 2 pièce(s) Gousses d'ail; 1 cs Huile*; 0.06 cc Poivre*; 2.5 cs Beurre*; 0.13 cc Sel*

HelloFresh

Recettes

Shrimp Linguine

with buttery panko topper and green peas

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Oeuf

•Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes

Temps de cuisson6 minutes

DifficultéMoyen

Ingrédients

quantité par portion

227 g

Linguines frais

2 pièce(s)

Poitrines de poulet

32 g

Mélange de chapelure assaisonnée

¼ tasse(s)

Parmesan, râpé grossièrement

10 g

Mélange d'épices pour sauce crémeuse

56 ml

Crème

7 g

Estragon

1 pièce(s)

Citron

113 g

Petits pois

1 pièce(s)

Échalote

2 pièce(s)

Gousses d'ail

Pas inclus dans votre livraison

1 cs

Huile*

0.06 cc

Poivre*

2.5 cs

Beurre*

0.13 cc

Sel*

Informations nutritionnelles

Énergie (kcal)1000 kcal

Graisses41 g

dont saturés20 g

Glucides93 g

dont sucres6 g

Fibres8 g

Protéines60 g

Cholestérol245 mg

Sel1230 mg

Gras Trans1 g

Potassium1050 mg

Calcium225 mg

Fer4.5 mg

Ustensiles

•Passoire

•Grande casserole

•Grande poêle antiadhésive

•Petit bol

•Cuillères à mesurer

•Verre doseur

Instructions

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!