Garlic and shrimp aren't the only stars for dinner tonight! We've paired them with a DIY walnut and parsley pesto, peppery arugula and roasted potatoes. Your taste buds will be singing on center stage!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Onion, chopped
Arugula and Spinach Mix
White Wine Vinegar(ContainsSulphites)
Walnuts, chopped(ContainsTree nuts)
Before starting, preheat the oven to 450°F.Wash and dry all produce Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Meanwhile, roughly chop walnuts. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (NOTE: Keep an eye on them so they do not burn!) Remove pan from heat and transfer walnuts to a small bowl. Set aside.
Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Combine parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic. Cook, stirring occasionally, until tomatoes soften and shrimp just turns pink, 4-5 min.** Season with salt and pepper. Set aside.
When potatoes are done, transfer to the large bowl with pesto. Add arugula and gently toss together.
Divide potato-arugula salad between plates. Top with shrimp and veggies.