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Jumbo Shrimp Puttanesca

Name: Jumbo Shrimp Puttanesca with Fried Capers and Cucumber-Feta Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Jumbo Shrimp; 227 g Fresh Linguine; 1 unit(s) Mini Cucumber; 56 g Arugula and Spinach Mix; 7 g Oregano; 60 g Mixed Olives; 30 g Capers; ½ cup Feta Cheese, crumbled; 1 unit(s) Crushed Tomatoes with Garlic and Onion; ¼ cup Sun-Dried Tomato Pesto; 1 tbsp White Wine Vinegar

with Fried Capers and Cucumber-Feta Salad

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Allergens:

Shrimp

•Egg

•Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 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: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Sulphites, Soy)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Wheat, Milk, Egg, Fish, Soy, Mustard, Sesame)

Nutrition Values

Calories770 kcal

Fat28 g

Saturated Fat12 g

Carbohydrate88 g

Sugar12 g

Dietary Fiber8 g

Protein51 g

Cholesterol160 mg

Sodium1550 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium300 mg

Iron5.5 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

•Small Bowl

•Large Pot

•Large Non-Stick Pan

•Slotted Spoon

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Whisk

Cooking Steps

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, olives then roughly chop.
Line a plate with paper towels. Drain capers over a small bowl, reserving the brine. Pat capers dry with paper towels.
Strip oregano leaves from stems, then roughly chop.

In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high.
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.
Carefully discard oil.

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.

Reheat the same pan (from step 2) over medium-high.
When hot, add crushed tomatoes, olives, reserved caper brine (from step 1) and pesto. Bring up to a simmer. Once simmering, cook for 3-4 min, until sauce thickens slightly.
Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Remove from heat, then stir in oregano.

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) oil. Season with salt and pepper.

To the pot with linguine, add sauce and 1/4 cup (1/2 cup) pasta water, then toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
To the bowl with dressing, add arugula-spinach mix and cucumbers, then toss to coat.
Divide linguine between bowls. Top with fried capers.
Serve salad alongside.
Sprinkle feta cheese over salad.