Shrimp and Pesto Penne
with Toasted Walnuts
This summery pasta dish brings together fresh veggies, zippy pesto and an addictive walnut-Parmesan topping for layers of texture and flavour in a flash! Succulent shrimp cook so quickly, you'll have dinner on the table before you can say 'buon appetito!'
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: Crustacean/Crustacé)
170 g
Penne
(Contains: Wheat)
160 g
Tomato
1 tbsp
Garlic Puree
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Tree nuts)
¼ cup
Basil Pesto
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomatoes into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep an eye on them so they don't burn!) Transfer walnuts to a plate.
While walnuts toast, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat. Add spinach and pesto to penne, then stir to combine. Cover to keep warm. Set aside.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 2-3 min. Add tomatoes, shrimp and garlic puree. Cook, stirring occasionally, until tomatoes soften and shrimp just turn pink, 4-5 min.** Season with salt and pepper. Set aside.
Add shrimp mixture and half the parmesan to the pot with penne. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste, then toss to combine.
Divide pesto shrimp penne between plates. Sprinkle walnuts and remaining Parmesan over top.
