Shrimp and Salmon Fusilli
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Shrimp and Salmon Fusilli

Shrimp and Salmon Fusilli

with Sweet Peppers

It’s hard not to love fusilli! We're keeping things easy-going with a simple tomato sauce, but bringing serious flavours with Italian spices, sweet peppers, juicy shrimp and tender salmon. This pasta is sure to become a family favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

170 g


(Contains Wheat)

1 unit

Sweet Bell Pepper

1 unit

Crushed Tomatoes with Garlic and Onion

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Baby Spinach

1 tbsp

Balsamic Glaze

(Contains Sulphites)

1.5 tsp

Italian Seasoning

½ tsp

Garlic Salt

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber9 g
Protein65 g
Cholesterol290 mg
Sodium2190 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium400 mg
Iron6.25 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.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan



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. Meanwhile, core, then cut pepper into 1/4-inch slices. Roughly chop spinach.

Cook shrimp and salmon

Heat a large non-stick pan over medium-high heat.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.When the pan is hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring frequently, until fragrant, 30 sec.Transfer shrimp to a plate.Pat salmon dry with paper towels, then season with salt and pepper. Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer to the plate with shrimp.

Cook fusilli

Meanwhile, add fusilli to the boiling water. Cook, stirring occasionally, until tender, 9-11 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Cook peppers

Reheat the same pan (from step 2) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Make sauce

Add crushed tomatoes, 1 tbsp (2 tbsp) balsamic glaze, 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt to the same pan. Season with pepper, then stir to combine.Once simmering, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 5-6 min.

Finish and serve

Add sauce, spinach, any shrimp juices from the plate, half the Parmesan and half the reserved pasta water to the pot with fusilli. (TIP: For a lighter sauce, add additional pasta water as needed.)Season with salt and pepper, to taste, then stir until spinach wilts, 1-2 min.Divide fusilli between bowls. Top with shrimp and salmon.Sprinkle remaining Parmesan over top.