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Creamy Shrimp Linguine

Creamy Shrimp Linguine

with Crunchy Parmesan Topping

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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!

Allergens:Crustacean/CrustacéMilk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

10 g

Tarragon

1 unit

Lemon

227 g

Baby Spinach

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

227 g

Green Peas

340 g

Linguine

(ContainsWheat/Blé)

20 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories667 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber9 g
Protein50 g
Cholesterol238 mg
Sodium589 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Zester
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Strainer
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**)

5

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.

6

Divide the linguine between bowls. Sprinkle over the crispy pangrattato and chopped tarragon leaves. Serve with a lemon wedge.