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Garlicky Shrimp
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Garlicky Shrimp

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!

Tags:
Quick Prep
Allergens:
Crustacean/Crustacé
Milk
Sulphites
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories660 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber6 g
Protein32 g
Cholesterol190 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Paper Towel
Strainer

Instructions

Roast potatoes
1

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.

Toast walnuts
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. (TIP: Keep an eye on them so they don't burn!) Transfer walnuts to a plate.

Make walnut-parsley pesto
3

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.

Cook shrimp and veggies
4

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.

Assemble salad
5

When potatoes are done, transfer to the bowl with walnut-parsley pesto. Add spinach, then gently toss to combine.

Finish and serve
6

Divide salad between plates. Top with shrimp and veggies.