All the elements in this dish are classics that are made for one another. Shrimp, spinach and tarragon have nothing but love for one another and couldn't pair better with a creamy sauce and pasta. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
When cooking the pasta, starch is released into the water ; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* In a large pot over high heat, combine 10 cups water with 2 tsp salt. Cover and bring to a boil. Meanwhile, strip the tarragon leaves from the stems and roughly chop. Zest 1 tbsp lemon zest. Cut the lemon into wedges. Mince or grate the garlic. Using a strainer, drain and rinse the shrimp, then pat dry with paper towels.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp butter and swirl until melted, 1-2 min. Add the breadcrumbs and 1/2 tbsp lemon zest. Toast, stirring often, until the mixture is golden-brown, 3-4 min. Transfer to a small bowl and stir in the half the parmesan. Set aside.
Meanwhile, add the linguine to the boiling water. Cook, uncovered, stirring occasionally, until the noodles are tender, 9-11 min. When the pasta is done, reserve 1/2 cup pasta water and drain the pasta.
Pat the shrimp dry with paper towels. Add 1 tbsp oil to the same pan, then the shrimp and garlic. Season with salt and pepper. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min. (TIP: Cook to a minimum internal temp of 74°C/165°F.**)
In the same pan, add the spinach, peas, pasta water, linguine, sour cream and remaining Parmesan. Cook, stirring often, until the linguine is warmed through and the spinach wilts, 2-3 min. Season with salt and pepper.
Divide the linguine between bowls. Sprinkle over the crispy pangrattato and chopped tarragon leaves. Serve with a lemon wedge.