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Roasted Shrimp and Zucchini Linguine

Roasted Shrimp and Zucchini Linguine

with a Dill Cream Sauce

20-MIN MEAL
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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/CrustacéWheat/BléMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

200 g

Zucchini

56 g

Green Peas

56 g

Onion, chopped

170 g

Linguine

(ContainsWheat/Blé)

7 g

Dill

1 unit

Vegetable Broth Concentrate

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

12 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber6 g
Protein37 g
Cholesterol230 mg
Sodium1490 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Baking Sheet
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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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.

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.

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.**

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.

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.

6

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