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Garlicky Shrimp Linguine Alfredo
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Garlicky Shrimp Linguine Alfredo

Garlicky Shrimp Linguine 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.

Allergens:
Seafood/Fruit de Mer
Fish
Crustacean/Crustacé
Wheat
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

285 g

Shrimp

(Contains Crustacean/Crustacé)

170 g

Linguine

(Contains Wheat)

1 unit

Lemon

6 g

Garlic

7 g

Parsley

56 g

Onion, chopped

113 g

Sugar Snap Peas

1 tsp

Chili Flakes

237 mL

Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

4 tbsp

Oil*

½ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)0 kJ
Calories1410 kcal
Fat91 g
Saturated Fat36 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber7 g
Protein66 g
Cholesterol315 mg
Sodium1490 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.

Instructions

PREP
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 2 (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to boil over high heat. Meanwhile, roughly chop parsley. Trim, then halve snap peas. Zest half the lemon (dbl for 4ppl), then cut into wedges. Peel, then mince or grate garlic. Using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper. Pat salmon dry with paper towels and season with salt and pepper.

ROAST SALMON & PEAS
2

Toss snap peas with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. In a small bowl, stir lemon zest, half the parsley, half the garlic, 1/4 tsp chili flakes and 1 tbsp oil (dbl both for 4ppl). (NOTE: Reference Heat Guide in Start Strong.) Arrange salmon on the other side of the sheet and drizzle with herby garlic oil. Roast in middle of oven, until salmon is cooked through, 10-12 min.**

COOK LINGUINE
3

While salmon and snap peas roast, add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), drain and return linguine to the pot.

COOK SHRIMP
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp turns just pink, 3-4 min.*** Remove pan from the heat then transfer shrimp to a plate. Cover to keep warm and set aside (TIP: Cook in 2 batches for 4ppl).

COOK SAUCE
5

Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle flour over onions and cook, stirring until coated, 1-2 min. Add cream and cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

FINISH AND SERVE
6

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

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