Salmon , Shrimp and Zucchini Linguine
with Dill Cream Sauce- Shrimp
- Egg
- Wheat
- Mustard
- Milk
- Salmon
This dish brings together some of our favourite flavour pairings. The combination of shrimp, salmon, zucchini and dill is fresh and bright, no matter the season!
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Zucchini
56 g
Green Peas
56 g
Onion, chopped
227 g
Fresh Linguine
(Contains: Egg, Wheat)
7 g
Dill
1 unit(s)
Vegetable Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains: Mustard)
237 mL
Cream
(Contains: Milk)
2 tbsp
Garlic Puree
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Add 10 cups warm water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop dill. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add shrimp, zucchini and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Season with salt and pepper, then toss to combine.Broil in the middle of the oven until zucchini is tender-crisp and shrimp are cooked through, 5-6 min.** (NOTE: For 4 ppl, broil one baking sheet at a time.)
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain linguine and return to the same pot, off heat.
Heat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter and swirl the pan until melted, 1 min. Add onions, peas and garlic puree. Cook, stirring occasionally, until softened, 4-5 min. Whisk in reserved pasta water, Dijon, cream and broth concentrate. Cook, stirring often, until slightly reduced, 2-3 min. Remove from heat. Stir half the dill into sauce.
Add shrimp and zucchini to the pot with linguine. Pour sauce over top, then toss to combine. Season with salt and pepper, to taste.
Divide shrimp and zucchini linguine between bowls. Top with salmon.Sprinkle remaining dill over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dill cream sauce is a highlight for many, though some found the overall flavour mild; the dill and shrimp pairing drew particular praise.
- Ease of prep: Most reviewers found this recipe quick and straightforward; one tip is to sauté the shrimp and zucchini in a pan instead of broiling for added flavour.
- Suggestions: Reduce the Dijon mustard by half to keep it from overpowering the delicate shrimp, and consider squeezing fresh lemon juice over the finished dish to brighten the sauce. Adding extra garlic, a splash more broth, or omitting the pasta water can help build a thicker, more flavourful sauce.
- Leftovers: This dish yields generous portions, with several reviewers noting enough left over for a satisfying lunch the next day.
- Peas: Add the peas at the end of cooking alongside the dill to prevent them from turning hard or mushy in the pan.
