Salmon and Shrimp Puttanesca
with Fresh Linguine and Baby Tomato Sauce
Sumptuous chunks of salmon and juicy shrimp amp up this classic fresh linguine puttanesca. The garlic and briny capers and olives add lots of punch to the simple sauce.
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
285 g
Shrimp
(Contains Shrimp)
227 g
Fresh Linguine
(Contains Egg, Wheat)
227 g
Baby Tomatoes
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
7 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
1 unit(s)
Shallot
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, halve tomatoes.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Drain olives, then roughly chop.
- Drain capers, then roughly chop.
- Finely chop parsley.
- Juice half the lemon (whole lemon for 4 portions).
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat salmon dry with paper towels. Season with salt and pepper.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Remove salmon to plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook for 3-4 min, stirring often, until softened.
- Add garlic spread, garlic and capers. Cook for 1 min, stirring often, until fragrant.
- Add tomatoes, shrimp and olives and cover. and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until tomatoes burst and shrimp are firm and opaque.** Season with salt and pepper.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- To pot, add pesto, lemon juice, shrimp and sauce mixture, half the parsley and pasta water. Season with salt and pepper, then toss to coat.
- Break salmon up into large flakes/pieces, removing and discarding skin.
- Divide pasta between plates.
- Divide salmon over pasta.
- Sprinkle remaining parsley over top.
