HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Shrimp
Garlicky Shrimp

Garlicky Shrimp

with Roasted 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

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



300 g

Yellow Potato

50 g


113 g

Cherry Tomatoes

6 g


56 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese


1 tbsp

White Wine Vinegar


7 g


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate38 g
Sugar6 g
Dietary Fiber4 g
Protein30 g
Cholesterol195 mg
Sodium1260 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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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 the middle of the oven, until golden-brown, 25-28 min.


While potatoes roast, 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.


Peel, then finely chop shallot. Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. 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 (from step 2), add 1 tbsp oil (dbl for 4 ppl), then shallots. 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 spinach mix and gently toss together.


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