Creamy Shrimp Linguine
with Crunchy Parmesan Topping
All the elements in this dish are classics that are made for one another. Shrimp, spinach and tarragon have nothing but love for one another and couldn't pair better with a creamy sauce and pasta. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Shrimp
(Contains: Crustacean/Crustacé)
10 g
Tarragon
1 unit
Lemon
227 g
Baby Spinach
½ cup
Parmesan Cheese
(Contains: Milk)
½ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten, Sulphites)
6 tbsp
Sour Cream
(Contains: Milk)
227 g
Green Peas
340 g
Linguine
(Contains: Wheat)
20 g
Garlic
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
When cooking the pasta, starch is released into the water ; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* In a large pot over high heat, combine 10 cups water with 2 tsp salt. Cover and bring to a boil. Meanwhile, strip the tarragon leaves from the stems and roughly chop. Zest 1 tbsp lemon zest. Cut the lemon into wedges. Mince or grate the garlic. Using a strainer, drain and rinse the shrimp, then pat dry with paper towels.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp butter and swirl until melted, 1-2 min. Add the breadcrumbs and 1/2 tbsp lemon zest. Toast, stirring often, until the mixture is golden-brown, 3-4 min. Transfer to a small bowl and stir in the half the parmesan. Set aside.
Meanwhile, add the linguine to the boiling water. Cook, uncovered, stirring occasionally, until the noodles are tender, 9-11 min. When the pasta is done, reserve 1/2 cup pasta water and drain the pasta.
Pat the shrimp dry with paper towels. Add 1 tbsp oil to the same pan, then the shrimp and garlic. Season with salt and pepper. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min. (TIP: Cook to a minimum internal temp of 74°C/165°F.**)
In the same pan, add the spinach, peas, pasta water, linguine, sour cream and remaining Parmesan. Cook, stirring often, until the linguine is warmed through and the spinach wilts, 2-3 min. Season with salt and pepper.
Divide the linguine between bowls. Sprinkle over the crispy pangrattato and chopped tarragon leaves. Serve with a lemon wedge.
