Lemony Garlic-Parmesan Shrimp
with Veggies and Linguine- Shrimp
- Wheat
- Milk
- Soy
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Baby tomato • Lemon • Spinach • 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)) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Bring a large pot of salted water to a boil (use same for 4 servings).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec, until melted.
- Add panko, then reduce heat to medium. Cook for 2-3 min, stirring often, until golden. Transfer to a medium bowl.
- Meanwhile, halve tomatoes.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Meanwhile, to the bowl with toasted panko, add lemon zest and half the Parmesan. Stir to combine.
- Reserve ¼ cup (½ cup) pasta water. Strain linguine, then return to the pot, off heat.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- To a medium bowl, add shrimp and 2 tsp (4 tsp) garlic spread, then toss to coat. Add panko mixture, then toss to coat. Carefully transfer to a parchment-lined baking sheet.
- Roast in the middle of the oven for 12-16 min, until golden and cooked through.**
- Meanwhile, reheat the same pan (from step 1) over medium-high.
- When hot, add remaining garlic spread, swirling the pan for 30 sec, until melted.
- Add zucchini and tomatoes. Season with salt and pepper. Cook for 2-4 min, stirring occasionally, until veggies begin to soften.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add stock powder, 1 tsp (2 tsp) lemon juice and 1 cup (2 cups) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- To the pan with sauce, add linguine, spinach and remaining Parmesan. Season with salt and pepper.
- Cook for 1-2 min, stirring often until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
- Divide pasta and shrimp between plates.
- Squeeze a lemon wedge over top.
If you've opted to get shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season with salt and pepper. To a medium bowl, add shrimp and 2 tsp (4 tsp) garlic spread, then toss to coat. Add panko mixture, then toss to coat. Carefully transfer to a parchment-lined baking sheet. Roast in the middle of the oven for 12-16 min, until golden and cooked through.**
