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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Vegetable Broth Concentrate
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
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.
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.
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.**
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.
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.
Divide the pasta between bowls. Sprinkle the remaining dill over top.