Dill Butter Shrimp with Leek & Fennel

Dill Butter Shrimp with Leek & Fennel

and Farfalle Pasta

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Garlic and shrimp aren't the only stars of this dish. We've paired it with tender farfalle pasta and sweet spring leeks. Fennel and dill co-star adding savoury flavours to this pasta dish!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



113 g

Leek, sliced

7 g


1 unit


6 g


170 g

Farfalle (Wheat)


170 g

Fennel, sliced

113 g

Grape Tomatoes

1 tsp

Chili Flakes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp


½ tbsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat18 g
Saturated Fat9 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber10 g
Protein32 g
Cholesterol210 mg
Sodium1460 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

In Step 4, use this heat guide to determine what spice level you prefer (dbl each for 4 ppl):1/4 tsp mild,1/2 tsp medium,1 tsp spicy!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel then mince or grate garlic. Roughly chop dill. Cut fennel into 1-inch pieces. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.


To boiling water, add farfalle. Cook, stirring occasionally, until tender, 12-13 min. When farfalle is done, reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return farfalle to the same pot, off the heat.


Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then leeks and fennel. Cook, stirring often, until softened, 6-8 min. Season with salt and pepper.


To the pan with veggies, add shrimp, tomatoes, garlic, lemon zest, 2 tbsp butter (dbl for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong). Season with salt and pepper. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)


When shrimp is done, to the pot with farfalle, add shrimp mixture, reserved pasta water and 1 tbsp lemon juice (dbl for 4 ppl). Heat pot over low heat. Stir together, until sauce comes together and everything is coated, 1-2 min. Remove pan from heat, then stir in half the dill. Season with salt and pepper.


Divide shrimp pasta between plates. Sprinkle over remaining dill and squeeze over a lemon wedge, if desired.