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

Creamy Garlic Shrimp and Herby Double Salmon

with Linguine and Peppers

Ingredients: Shrimp • Salmon fillets • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Sweet bell pepper • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley • Garlic • Chili flakes.

Tags:
High Protein
Spicy
Allergens:
Salmon
Wheat
Shrimp
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time40 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

170 g

Linguine

(Contains: Wheat)

285 g

Shrimp

(Contains: Shrimp)

½ unit(s)

Lemon

2 unit(s)

Garlic, cloves

7 g

Parsley

½ unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

4 g

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

113 mL

Cream

(Contains: Milk)

10 g

Cream Sauce Spice Blend

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

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

¼ tsp

Pepper*

½ tsp

Salt*

Nutrition Values

Calories1330 kcal
Fat75 g
Saturated Fat27 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber7 g
Protein84 g
Cholesterol435 mg
Sodium1920 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium250 mg
Iron5 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.

Cooking Steps

Prep and make garlic oil
1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce. 
  • Bring a large pot of salted water to a boil over high.
  • Meanwhile, finely chop parsley.
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings). 
  • Zest half the lemon (use whole lemon for 4 servings), then cut into wedges. 
  • Peel, then mince or grate garlic.
  • In a small bowl, combine lemon zest, half the parsley, half the garlic, 1 tbsp (2 tbsp) oil and 1/4 tsp chili flakes. (NOTE: Like things spicy? Add more chili flakes!) 
Roast salmon and peppers
2
  • To one side of a foil-lined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. 
  • Pat salmon dry with paper towels, then season with salt and pepper.
  • On the other side of the baking sheet, arrange salmon, then spread herby garlic oil over top. 
  • Roast in the middle of the oven for 9-12 min, until peppers are tender-crisp and salmon is cooked through.**
Cook linguine
3
  • Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
  • Reserve 3/4 cup (1 1/2 cups) pasta water.
  • Drain and return linguine to the same pot, off heat.  

Cook shrimp
4
  • Meanwhile, heat a large non-stick pan over medium.
  • 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 for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm.
Make cream sauce
5
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 3-4 min, stirring often, until softened.
  • Sprinkle Cream Sauce Spice Blend over onions. Cook for 30 sec, stirring often, until coated.
  • Add cream and 1/2 cup (1 cup) reserved pasta water. (TIP: For a creamier sauce, use milk instead of pasta water.) Bring to a simmer. 
  • Once simmering, cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
Finish and serve
6
  • To the pot with linguine, add cream sauce, shrimp and peppers. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then toss to combine.
  • Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley.
  • Squeeze a lemon wedge over top. Sprinkle with any remaining chili flakes, if you like.