Kitchen Science Rosé Shrimp and Linguine
with Roasted Zucchini- Shrimp
- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Zucchini • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Zucchini
56 mL
Cream
(Contains: Milk)
113 g
Mirepoix
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2.5 g
Italian Herb Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Cut zucchini into 1/4-inch half-moons.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Sprinkle half the Italian Herb Spice Blend over top, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer to a plate. Cover to keep warm.
- To an unlined baking sheet, add zucchini, remaining Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 6-7 min, flipping half way through, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Once spaghetti is tender, reserve 1/2 cup (1 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Reheat the pan over medium. Once hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mirepoix. Cook for 3-4 min, until tender. Season with salt and pepper.
- Add crushed tomatoes and reserved pasta water. Cook for 3-4 min, stirring occasionally, until slightly thickened.
- Remove the pan from heat, then add cream. Stir to combine.
- Add sauce, shrimp and roasted zucchini to the pot with spaghetti. Toss to coat. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle Parmesan cheese over top.
