Jumbo Shrimp Puttanesca
with Fried Capers and Cucumber-Feta Salad
Allergens:
Shrimp
•Egg
•Wheat
•Milk
•Sulphites
•Anchovies
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Jumbo Shrimp
(Contains: Shrimp)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Oregano
60 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
30 g
Capers
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
Fish Sauce
(Contains: Anchovies May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
Nutrition Values
Calories570 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber8 g
Protein24 g
Cholesterol105 mg
Sodium1580 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium300 mg
Iron3 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
•Strainer
•Large Pot
•Large Non-Stick Pan
•Slotted Spoon
•Measuring Spoons
•Measuring Cups
•Large Bowl
•Whisk
Cooking Steps
1
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Drain, then roughly chop olives.
- Line a plate with paper towels. Drain and rinse capers, then pat dry with paper towels.
- Strip oregano leaves from stems, then roughly chop.
2
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high.
- Meanwhile, line a plate with paper towels.
- When hot, add capers. Fry for 3-4 min, stirring occasionally, until crispy.
- Remove from heat.
- Using a slotted spoon, transfer capers to the prepared plate.
3
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1/4 cups) pasta water.
- Strain linguine, then return to the pot, off heat.
4
- Reheat the same pan (from step 2) over medium.
- Meanwhile, in a large bowl, whisk together half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp). Season with salt and pepper.
- When hot, add crushed tomatoes, olives, capers, white cooking wine. Bring up to a simmer. Once simmering, cook for 3-4 min, until sauce thickens slightly.
5
- To the pan with sauce, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then stir in fish sauce and oregano.
6
- To the pot with linguine, add sauce, then toss to coat.
- To the bowl with dressing (from step 4), add cucumbers, then toss to coat.
- Divide linguine between bowls. Top with salmon.
- Serve salad alongside.
- Sprinkle fried capers over pasta and feta cheese over salad.
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