Rosy
with roasted red peppers and spinach- Crevettes
- Lait
- Sulfites
- Blé
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Sésame
- Blé
- Gluten
- Noix
- Moutarde
- Oeuf
- Poisson
- Lait
- Crustacés
- Triticale
- Arachides
This pasta is here for all your creamy pasta needs. Tender Shrimp tossed with a creamy and sweet sundried tomato pesto, smoky roasted red pepper as well as tender spinach make for a dinner no brainer any night of the week.
Ingrédients
285 g
Crevettes
(Contient : Crevettes)
56 g
Jeunes épinards
56 g
Pois mange-tout
3 pièce(s)
Gousses d'ail
1 pièce(s)
Fromage à la crème
(Contient : Lait)
¼ tasse(s)
Pesto au poivrons rôtis
(Contient : Lait Peut contenir : Soya, Sulfites)
4 cs
Vin blanc de cuisine
(Contient : Sulfites Peut contenir : Soya, Sulfites, Sésame, Blé, Gluten, Noix, Moutarde, Oeuf, Poisson, Lait, Crustacés)
4 g
Flocons de piment
(Peut contenir : Soya, Sulfites, Sésame, Blé, Noix, Moutarde, Lait, Triticale, Arachides)
170 g
Fusillis
(Contient : Blé)
Non inclus dans la livraison
0.13 cc
Poivre*
1 cs
Beurre non salé*
(Contient : Lait)
0.13 cc
Sel*
½ cs
Huile*
Valeurs nutritionnelles
Matériel
Instructions
- Add 10 cups HOT water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, trim, then halve snap peas.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate
- Return the same pan to medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 1-2 min.
- Add 1 tbsp butter (dbl for 4 ppl), swirl the pan until melted, 30 sec.
- Add roasted red peppers and garlic. Cook stirring regularly until fragrant, 1-2 min.
- Add white wine to pan.
- Cook until almost all of the wine has evaporated, 1 min.
- Add cream cheese, pesto, shrimp along with any juices from the plate, 1/2 cup pasta water, 2 tbsp pepper liquid (dbl both for 4 ppl)
- Season with salt and pepper. Cook stirring regularly until sauce is smooth, 1-2 min.
- Add spinach, shrimp and sauce to pot with pasta. Stir until wilted, 1 min.
- Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide pasta between bowls
