Creamy Garlic Shrimp and Herby Salmon
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Creamy Garlic Shrimp and Herby Salmon

Creamy Garlic Shrimp and Herby Salmon

with Fresh Linguine and Peppers

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

Tags:
Optional Spice
Family Friendly
Allergens:
Salmon
Shrimp
Egg
Wheat
Milk

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

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g

Shrimp

(Contains Shrimp)

227 g

Fresh Linguine

(Contains Egg, Wheat)

1 piece

Lemon

2 piece

Garlic, cloves

7 g

Parsley

1 piece

Yellow Onion

1 piece

Sweet Bell Pepper

1 tsp

Chili Flakes

113 mL

Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1120 kcal
Fat59 g
Saturated Fat23 g
Carbohydrate84 g
Sugar8 g
Dietary Fiber8 g
Protein62 g
Cholesterol390 mg
Sodium1760 mg
Trans Fat1 g
Potassium1250 mg
Calcium225 mg
Iron3.5 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.

Utensils

Zester
Small Bowl
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil
Strainer
Large Non-Stick Pan
Colander

Instructions

Prep and make garlic oil
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, finely chop parsley.
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
  • 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 (2 tbsp) oil and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)
Roast salmon and peppers
2
  • Add peppers and 1/2 tbsp (1 tbsp) oil 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, then spread herby garlic oil over tops.
  • Roast in middle of the oven until peppers are tender-crisp and salmon is cooked through, 9-12 min.**
Cook shrimp
3
  • 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 (1 tbsp) oil, 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
4
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, 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 (1 cup) water. (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
5
  • When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Drain and return linguine to the same pot, off heat.  

Finish and serve
6
  • Add cream sauce, shrimp and peppers 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 to 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.