Mexican Corn-Inspired Shrimp Pasta
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Mexican Corn-Inspired Shrimp Pasta

Mexican Corn-Inspired Shrimp Pasta

with Feta and Cilantro

Flavours of delicious Mexican corn are the centre of this pasta; charred corn, cream, lime, Tex-Mex paste, cilantro and feta. Enjoy the flavours of the summer all year round!

Ingredients: Shrimp • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Limes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cilantro • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).

Tags:
Quick
Allergens:
Wheat
Sulphites
Milk
Mustard
Shrimp

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Linguine

(Contains Wheat)

113 g

Corn Kernels

1 unit(s)

Hot Pepper

½ tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)

1 unit(s)

Shallot

3 unit(s)

Cream Cheese

(Contains Milk)

56 mL

Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

7 g

Cilantro

1 unit(s)

Lime

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)

285 g

Shrimp

(Contains Shrimp)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate97 g
Sugar14 g
Dietary Fiber9 g
Protein42 g
Cholesterol245 mg
Sodium1720 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium250 mg
Iron4.5 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
Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups
Zester

Instructions

Cook pasta
1
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
  • Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping halfway through, until dark golden-brown, 4-5 min.
  • Transfer corn to a plate.
Prep and cook shrimp
2
  • Meanwhile, zest, then cut lime into wedges. 
  • Cut shallot in half, peel, then cut into 1/4-inch slices. 
  • Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping peppers!). 
  • Roughly chop cilantro. 
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp ) oil then shrimp to the pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Transfer to a plate and cover to keep warm.
Cook veggies
3
  • Add 1/2 tbsp (1 tbsp) oil to the same pan (from step 2) over medium-high. Add peppers and shallots to the pan. Cook, stirring occasionally, until tender-crisp, 2-3 min. 
  • Add 1/2 tbsp (1 tbsp) Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. 
Make sauce
4
  • Reduce heat to medium.
  • Add cream cheese, Tex-Mex Paste and reserved pasta water to the pan with peppers. 
  • Cook, stirring often, until cream cheese has melted, 2-3 min.
Assemble pasta
5
  • Add sauce, cream, corn, lime zest and half the cilantro to the pot with linguine. Toss to combine. 
  • Season with salt and pepper. 
Finish and serve
6
  • Divide pasta between bowls. 
  • Top with shrimp.
  • Sprinkle over remaining cilantro and feta. 
  • Squeeze over a lime wedge, if desired.
Modularity Step (under step 2)
7

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same non-stick pan (from step 1) over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook veggies in step 3.

Modularity Step (under step 6)
8

Top pasta with shrimp.

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