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Shrimp Fusilli
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Shrimp Fusilli

Shrimp Fusilli

with Roasted Sweet Pepper Sauce

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, roasted sweet peppers and juicy shrimp. This pasta is sure to become a family favourite!

Tags:
Family Friendly
Allergens:
Crustacean/Crustacé
Wheat
Milk

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

170 g

Fusilli

(Contains Wheat)

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories770 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber10 g
Protein39 g
Cholesterol224 mg
Sodium1420 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

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

Instructions

Prep
1

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. Peel, then mince or grate garlic.

Cook peppers
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove the pan from heat, then transfer peppers to a plate.

Cook fusilli
3

Meanwhile, add fusilli to the boiling water. Cook, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

Cook shrimp
4

Reheat the same pan (from step 2) over medium. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Add garlic. Cook, stirring often, until fragrant, 30 sec. Transfer garlicky shrimp to the plate with peppers.

Make sauce
5

Add crushed tomatoes, broth concentrate and half the Italian Seasoning (use all for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 5-6 min.

Finish and serve
6

Add sauce, spinach, shrimp, peppers, any juices from the plate, 2 tbsp butter (dbl for 4 ppl) and reserved pasta water to the pot with fusilli. Season with salt and pepper, to taste, then stir until spinach wilts, 1-2 min. Divide shrimp fusilli between bowls. Sprinkle Parmesan over top.