Rosy Shrimp and Sweet Pepper Fusilli
with Sundried Tomato Pesto and Spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Soy, Sulphites, Sesame, Wheat, Gluten, Tree nuts, Mustard, Egg, Fish, Milk, Crustaceans)
4 g
Chili Flakes
(May contain traces of: Soy, Sulphites, Sesame, Wheat, Tree nuts, Mustard, Milk, Triticale, Peanuts)
170 g
Fusilli
(Contains: Wheat)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
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.
