Creamy Garlic Shrimp and Fresh Linguine
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Creamy Garlic Shrimp and Fresh Linguine

Creamy Garlic Shrimp and Fresh Linguine

with Herby Roasted Salmon and Snap Peas

Bright and briny flavours of the sea are balanced with a rich Alfredo-style sauce, zesty garlic and sweet and crisp snap peas. Fresh linguine is a beautiful vessel for all these amazing textures and tastes!

Optional Spice

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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

227 g

Fresh Linguine

(Contains Egg, Wheat)

1 unit


2 unit

Garlic, cloves

7 g


56 g

Onion, chopped

113 g

Sugar Snap Peas

1 tsp

Chili Flakes

113 mL


(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Unsalted Butter

(Contains Milk)

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories1090 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber7 g
Protein61 g
Cholesterol368 mg
Sodium1660 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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Large Non-Stick Pan


Prep and make garlic oil

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to boil over high heat. Meanwhile, finely chop parsley. Trim, then halve snap peas. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Peel, then mince or grate garlic. Combine lemon zest, half the parsley, half the garlic, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)

Roast salmon and snap peas

Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on the other side of the baking sheet with snap peas, then spread herby garlic oil over tops. Roast in middle of the oven until snap peas are tender-crisp and salmon is cooked through, 9-12 min.**

Cook shrimp

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm.

Make cream sauce

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec. Add cream and 1/2 cup water (dbl for 4 ppl). (TIP: For a creamier sauce, use milk instead of water.) Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Cook linguine

When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.

Finish and serve

Add cream sauce, shrimp, snap peas to the pot with linguine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste, then toss combine. Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley. Squeeze a lemon wedge over top and sprinkle with any remaining chili flakes, if desired.

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