Garlicky Shrimp
with Roasted Potatoes and Walnut-Parsley Pesto
Garlic and shrimp aren't the only stars for dinner tonight! We've paired them with a DIY walnut and parsley pesto, crisp spinach and roasted potatoes. Your taste buds will be singing on centre stage!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
300 g
Yellow Potato
50 g
Shallot
160 g
Tomato
1 tbsp
Garlic Puree
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Parsley
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. 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. (TIP: Keep an eye on them so they don't burn!) Transfer walnuts to a plate.
Peel, then finely chop shallot. Roughly chop parsley. Cut tomatoes into 1/2-inch pieces. Add parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic puree. Cook, stirring occasionally, until tomatoes soften and shrimp just turn pink, 4-5 min.** Season with salt and pepper. Set aside.
When potatoes are done, transfer to the bowl with walnut-parsley pesto. Add spinach, then gently toss to combine.
Divide salad between plates. Top with shrimp and veggies.
