Tex-Mex Double Shrimp Pasta
with Corn and Roasted Red Pepper Pesto
It’s hard not to love penne, and it's even better when you toss it with juicy Mexican-spiced shrimp, corn and crisp peppers. This 30-minute pasta is bound to become a part of your weeknight repertoire.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Shrimp • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Limes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
170 g
Penne
(Contains: Wheat)
113 g
Corn Kernels
2 unit(s)
Sour Cream
(Contains: Milk May contain: Milk)
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
3 unit(s)
Garlic, cloves
1 unit(s)
Lime
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain: Soy, Sulphites)
2 tbsp
Tex-Mex Paste
(Contains: Mustard May contain: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
tsp
Salt*
1 tbsp
Oil*
tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- In a large pot, add 10 cups water and 2 tsp salt.
- Cover and bring to a boil over high heat.
- Meanwhile, thinly slice green onions.
- Peel, then mince or grate garlic.
- Core, then cut bell pepper into 1/2-inch pieces.
- Zest, then juice lime.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towel.
- To the boiling water, add penne. Cook for 12-13 min, stirring occasionally, until is tender. Reserve 1/4 cup (1/2 cup) pasta water. Strain penne, then return to the pot, off heat.
- Meanwhile, in a large bowl, whisk together roasted red pepper pesto, sour cream, half the green onions, half the Tex-Mex paste, 1 tbsp lime juice and 1 tsp sugar.
- Season with salt and pepper. Set aside.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp oil (2 tbsp), then peppers and corn.
- Cook for 4-5 min, stirring often, until peppers have softened.
- Transfer veggies to the large bowl with Tex-Mex sauce.
- Using the same pan, add another 1 tbsp (2 tbsp) oil, then shrimp, lime zest, garlic and remaining Tex-Mex paste
- Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.**
- To the large bowl with Tex-Mex veggies, add shrimp, penne and reserved pasta water. Stir to combine.
- Season with salt and pepper to taste.
- Divide shrimp pasta between plates.
- Sprinkle remaining green onions over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.