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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!

Allergens:Crustacean/CrustacéWheat/BléSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

113 g

Leek, sliced

7 g

Dill

1 unit

Lemon

6 g

Garlic

170 g

Farfalle

(ContainsWheat/Blé)

170 g

Fennel, sliced

113 g

Grape Tomatoes

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp

Salt*

½ tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2594 kJ
Calories620 kcal
Fat18 g
Saturated Fat9 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber10 g
Protein32 g
Cholesterol210 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Paper Towel
Strainer
Zester
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.

2 COOK PASTA
2 COOK PASTA
2

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.

3 COOK VEGGIES
3 COOK VEGGIES
3

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.

4 COOK SHRIMP
4 COOK SHRIMP
4

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.**)

5 ASSEMBLE PASTA
5 ASSEMBLE PASTA
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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