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Garlicky Shrimp Alfredo
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Garlicky Shrimp Alfredo

Garlicky Shrimp Alfredo

with Herby Roasted Salmon and Snap Peas

Bright and briny flavours of the sea are balanced with a rich Alfredo-style sauce, sweet and crisp snap peas and zesty garlic.

Seafood/Fruit de Mer

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

Preparation Time35 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

285 g


(Contains Crustacean/Crustacé)

170 g


(Contains Wheat)

1 unit


2 unit

Garlic, cloves

7 g


56 g

Onion, chopped

113 g

Sugar Snap Peas

¼ tsp

Chili Flakes

113 mL


(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories990 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber9 g
Protein51 g
Cholesterol305 mg
Sodium1340 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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Large Non-Stick Pan



Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 2 : 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to boil over high heat. While water comes to a boil, roughly chop parsley. Trim, then halve snap peas. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Peel, then mince or grate garlic.

Roast salmon and snap peas

Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Stir together lemon zest, half the parsley, half the garlic, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.) Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on the other side of the baking sheet with snap peas, then drizzle with herby garlic oil. Roast in middle of the oven until snap peas are tender-crisp and salmon is cooked through, 8-10 min.**

Cook linguine

While salmon and snap peas roast, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.

Cook shrimp

While linguine cooks, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: For 4 ppl, cook in 2 batches, using 1/2 tbsp oil per batch.) Remove the pan from heat. Transfer shrimp to a plate and cover to keep warm.

Make Alfredo sauce

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 1-2 min. Add cream and 1/2 cup water (dbl for 4 ppl). (TIP: For a creamier sauce, use milk instead of water.) Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Finish and serve

Add Alfredo sauce, shrimp, snap peas and reserved pasta water to the pot with linguine. Season with salt and pepper, then toss combine. Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley. Squeeze over a lemon wedge and sprinkle with more chili flakes, if desired.

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