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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Cooking Steps
- 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!)
- 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.**
- 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.
- 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.
- 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.
- 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.
