Garlic Jumbo Shrimp
with Spicy Hawaiian-Style Pasta SaladCalories
:
650 kcalProtein
:
25g proteinTotal
:
40 minutesDifficulty
:
EasySpicy
Allergens:
- Shrimp
- Wheat
- Egg
- Mustard
- Sulphites
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Milk
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
- Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Jumbo Shrimp
(Contains: Shrimp)
170 g
Cavatappi
(Contains: Wheat)
2 unit(s)
Egg
(Contains: Egg)
6 unit(s)
Celery
56 g
Carrot, julienned
2 unit(s)
Green Onion
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
45 mL
Dill Pickle, sliced
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Sesame, Soy, Sulphites, Milk, Tree nuts, Mustard, Peanuts)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Sesame, Soy, Wheat, Milk, Tree nuts, Mustard, Peanuts)
½ tbsp
Seasoned Rice Vinegar
(May be present: Sesame, Soy, Wheat, Fish, Milk, Tree nuts, Mustard, Egg)
Nutrition Values
Calories650 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber7 g
Protein25 g
Cholesterol265 mg
Sodium1340 mg
Trans Fat0.2 g
Potassium650 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small pot
•Colander
•Large Pot
•Strainer
•Large Non-Stick Pan
•Medium Bowl
•Large Bowl
•Potato Masher
Cooking Steps
1
- Bring a large pot of salted water to a boil over high.
- Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
2
- Meanwhile, thinly slice celery.
- Finely chop dill pickles.
- Thinly slice green onion.
3
- Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
- In a medium bowl, toss together shrimp, Cream Sauce Spice Blend and half the Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
4
- To the boiling water (from step 1), add cavatappi.
- Cook uncovered for 8-9 min, stirring occasionally, until tender. Strain, then return to the pot, off heat.
5
- Meanwhile, in a large bowl, using a potato masher, smash boiled eggs.
- Add chopped pickles, carrots, celery, spicy mayo, half the vinegar (use all for 4 servings) and remaining Smoked-Paprika-Garlic Blend.
6
- When pasta is done, to the pot with cavatappi, add pasta salad dressing and stir to combine.
- Divide pasta salad between plates. Top with jumbo shrimp.
- Sprinkle green onion over shrimp.
TESTER: Recipe originally had rice, but I took it out as recipe was getting complex and used too many dishes and utensils (also seemed to be too much starch). Does this seem like a complete meal appropiate for surcharge?
