Shrimp and Zucchini Linguine
with Dill Cream Sauce
This all-season dish brings together some of our favourite summer-inspired pairings. The combination of shrimp, zucchini and dill will have you forgetting all about the chilly temperatures outside.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Wheat)
Vegetable Broth Concentrate
Not included in your delivery
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 1/2-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 1/2 cup pasta water (dbl for 4 ppl), then drain linguine and return to the same pot, off heat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) 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, 1-2 min. Remove the pan from heat. Stir half the dill into sauce.
Add shrimp and zucchini to the pot with linguine. Pour sauce into the pot, then toss to combine. Season with salt and pepper, to taste.
Divide linguine between bowls. Sprinkle remaining dill over top.