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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
285 g
Shrimp
(Contains Crustacean/Crustacé)
170 g
Linguine
(Contains Wheat)
1 unit
Lemon
2 unit
Garlic, cloves
7 g
Parsley
56 g
Onion, chopped
113 g
Sugar Snap Peas
¼ tsp
Chili Flakes
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
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.
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.
