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Roasted Shrimp and Zucchini Linguine
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Roasted Shrimp and Zucchini Linguine

Roasted Shrimp and Zucchini Linguine

with a Dill Cream Sauce

We love zucchini all year long here at HelloFresh, and this dish combines some of our favourite summer-inspired pairings. Shrimp, zucchini and dill combine in this dish that will have you forgetting all about the chilly temperatures outside.

Allergens:
Crustacean/Crustacé
Wheat
Mustard
Sulphites
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

200 g

Zucchini

56 g

Green Peas

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)

12 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2887 kJ
Calories690 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber6 g
Protein37 g
Cholesterol230 mg
Sodium1490 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

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Baking Sheet
Large Non-Stick Pan
Whisk

Instructions

COOK LINGUINE
1

Before starting, preheat your broiler to high.In a large pot, add 10 cups warm water and 2 tsp salt (use same for 4ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine and peas 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 pasta and peas and return to the same pot.

PREP
2

While linguine cooks, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Roughly chop the dill. Peel, then mince or grate the garlic. Drain and rinse the shrimp, then pat dry with paper towels.

BROIL SHRIMP & ZUCHINI
3

Toss the shrimp and zucchini 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 zucchini is tender-crisp and shrimp is cooked through, 5-6 min.**

MAKE SAUCE
4

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. Cook, stirring often, until slightly reduced, 1-2 min. Remove pan from heat.

ASSEMBLE PASTA
5

Whisk the sour cream and half the dill into the sauce. Add the shrimp and zucchini to the pot with the linguine. Pour over the sauce from the pan. Toss to combine. Season with salt and pepper.

FINISH AND SERVE
6

Divide the pasta between bowls. Sprinkle the remaining dill over top.

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