Rosy Shrimp and Sweet Pepper Fusilli

Name: Rosy Shrimp and Sweet Pepper Fusilli with Sundried Tomato Pesto and Spinach
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Shrimp; 56 g Baby Spinach; 56 g Snow Peas; 3 unit(s) Garlic, cloves; 1 unit(s) Cream Cheese; ¼ cup Roasted Pepper Pesto; 4 tbsp White Cooking Wine; 4 g Chili Flakes; 250 g Ground Beef; 0.13 tsp Pepper*; 1 tbsp Unsalted Butter*; 0.13 tsp Salt*; ½ tbsp Oil*

with Sundried Tomato Pesto and Spinach

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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.

Allergens:

Shrimp

•Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

56 g

Baby Spinach

56 g

Snow Peas

3 unit(s)

Garlic, cloves

1 unit(s)

Cream Cheese

(Contains: Milk)

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

4 g

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

250 g

Ground Beef

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

½ tbsp

Oil*

Nutrition Values

Calories610 kcal

Fat39 g

Saturated Fat16 g

Carbohydrate11 g

Sugar4 g

Dietary Fiber2 g

Protein48 g

Cholesterol285 mg

Sodium1440 mg

Trans Fat1 g

Potassium850 mg

Calcium175 mg

Iron4.5 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

•Large Non-Stick Pan

Cooking Steps

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 veggies, shrimp and sauce to pot with pasta. 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.
Sprinkle with chili flakes if desired.