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Italian Recipes
Garlicky Shrimp

Garlicky Shrimp

with Roast Potatoes and Walnut Parsley Pesto

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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!

Allergens:Crustacean/CrustacéMilk/LaitSulphites/SulfiteTree Nut/Noix
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

300 g

Yellow Potato

7 g

Parsley

56 g

Red Onion, chopped

113 g

Cherry Tomatoes

6 g

Garlic

56 g

Baby Arugula

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2678 kJ
Calories640 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate37 g
Sugar4 g
Dietary Fiber4 g
Protein31 g
Cholesterol190 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Garlic Press
Large Bowl
Measuring Cups
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2 TOAST WALNUTS
2 TOAST WALNUTS
2

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.

3 MAKE PESTO
3 MAKE PESTO
3

Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. In a large bowl, combine parsley, toasted walnuts, 1/4 cup Parmesan (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

4 COOK SHRIMP
4 COOK SHRIMP
4

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. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Season with salt and pepper. Set aside.

5 ASSEMBLE SALAD
5 ASSEMBLE SALAD
5

When potatoes are done, transfer to the large bowl with pesto. Add arugula and gently toss together.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide potato-arugula salad between plates. Top with shrimp and veggies .