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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
