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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

300 g

Yellow Potato

50 g

Shallot

113 g

Cherry Tomatoes

6 g

Garlic

56 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

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
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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