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Salmon and Shrimp Puttanesca

Salmon and Shrimp Puttanesca

with Fresh Linguine and Baby Tomato Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1060 kcal
Protein
: 
59g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Shrimp
  • Egg
  • Wheat
  • Milk
  • Soy
  • Milk
  • Sulphites
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • May contain traces of allergens
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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 be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

30 g

Mixed Olives

(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

7 g

Parsley

2 unit(s)

Garlic, cloves

1 unit(s)

Lemon

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Sulphites, Soy)

1 unit(s)

Shallot

2 tbsp

Garlic Spread

(Contains: Soy May be present: Milk, Sulphites)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1060 kcal
Fat55 g
Saturated Fat11 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber8 g
Protein59 g
Cholesterol300 mg
Sodium1820 mg
Trans Fat0.2 g
Potassium1400 mg
Calcium200 mg
Iron3.5 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.
•Strainer
•Large Pot
•Large Non-Stick Pan
•Measuring Spoons
•Paper Towel
•Colander
•Measuring Cups

Cooking Steps

1
  • 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).
2
  • 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.
3
  • 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.
4
  • 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.
5
  • Break salmon up into large flakes/pieces, removing and discarding skin.
  • Divide pasta between plates.
  • Divide salmon over pasta.
  • Sprinkle remaining parsley over top.
6
Meal right image

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