Roasted Shrimp and Asparagus Linguine
with a Dill Cream Sauce
Classic flavours come together for a delicious pasta dinner. Shrimp, asparagus and dill have nothing but love for one another, and when you finish it all off with a creamy sauce, you've got yourself a winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
227 g
Asparagus
56 g
Green Peas
1
Garlic, bulb
56 g
Onion, chopped
170 g
Linguine
(Contains Wheat)
7 g
Dill
1 unit
Vegetable Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
9 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.When pasta is tender, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to the same pot.
While linguine is cooking, trim and discard the bottom 1-inch from asparagus and cut into 1-inch pieces. Roughly chop the dill. Peel, then mince or grate 4 cloves of garlic (dbl for 4 ppl). Drain, then rinse the shrimp. Pat the shrimp dry with paper towels.
Toss the shrimp and asparagus with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season both with salt and pepper. Broil in the middle of the oven, until shrimp is cooked through and asparagus is tender crisp, 5-6 min.**
While the shrimp broils, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and stir to melt, 1 min. Add the onions and garlic. Cook, stirring occasionally, until softened, 3-4 min. Whisk in the reserved pasta water, mustard and broth concentrate(s). Cook, stirring often, until slightly reduced, 1-2 min. Remove pan from heat.
Whisk the sour cream and half the dill into the sauce. Add the shrimp, peas and asparagus to the pot with the linguine. Pour over the sauce from the pan. Toss to combine. Season with salt and pepper.
Divide the pasta between bowls. Sprinkle with the remaining dill.
