Rosy Shrimp Penne
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Rosy Shrimp Penne

Rosy Shrimp Penne

with Fresh Spinach Salad

Juicy shrimp, rosy sauce, sweet peas.. what more could you ask for in a pasta dish? What about a baby spinach salad topped witch crunchy croutons on the side for freshness and wholesomeness? You won't think twice about feeding your family this delicious dinner!

Allergens:
Shrimp
Wheat
Milk
Sulphites
Soy

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)

170 g

Penne

(Contains Wheat)

113 g

Baby Spinach

1 unit(s)

Tomato

56 g

Green Peas

1 unit(s)

Cream Cheese

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Croutons

(Contains Milk, Wheat)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

2 tbsp

Unsalted Butter*

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Nutrition Values

Calories750 kcal
Fat23 g
Saturated Fat12 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber8 g
Protein40 g
Cholesterol230 mg
Sodium1930 mg
Trans Fat1 g
Potassium1000 mg
Calcium400 mg
Iron5.5 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
Measuring Spoons
Measuring Cups
Large Bowl
Strainer
Large Non-Stick Pan

Instructions

1
  • Cut tomato into 1/4-inch pieces.
  • Roughly chop half the spinach.
2
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat. ** reserve 1 cup incase more is needed!**
3
  • Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
  • Add tomatoes, remaining/ unchopped spinach and croutons to the bowl. Do not toss until step 6!
4
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • When hot, add butter to the pan, swirling until melted, 30 sec.
  • Add shrimp and peas. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
5
  • Add white wine. Cook, stirring often until fragrant, 30 sec.
  • Add tomato sauce base, vegetable stock powder, cream cheese and the reserved pasta water.
  • Cook, stirring occasionally until sauce is smooth 2-3 min.
  • Add sauce, half the parmesan cheese and chopped spinach to the pot with penne. Cook, stirring often until spinach wilts, 1-2 min.
6
  • Toss salad to coat.
  • Divide pasta and salad between plates
  • Sprinkle remaining cheese over pasta/ salad.