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Shrimp and Zucchini Linguine
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Shrimp and Zucchini Linguine

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 is as fresh and bright as summer itself.

Tags:
Quick
Allergens:
Shrimp/Crevettes
Egg
Wheat
Mustard
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1040 kcal
Fat58 g
Saturated Fat34 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber7 g
Protein37 g
Cholesterol392 mg
Sodium1290 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.

Utensils

Paper Towel
Strainer
Baking Sheet
Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Whisk

Instructions

Prep
1

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.

Broil shrimp and zucchini
2

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.)

Cook linguine
3

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.

Make sauce
4

Heat a large non-stick 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.

Assemble pasta
5

Add shrimp and zucchini to the pot with linguine. Pour sauce over top, then toss to combine. Season with salt and pepper, to taste.

Finish and serve
6

Divide shrimp and zucchini linguine between bowls. Sprinkle remaining dill over top.

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