Our Plans
Shrimp Fusilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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:
Shrimp/Crevettes
Wheat
Milk
Sulphites

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 Shrimp/Crevettes)

170 g

Fusilli

(Contains Wheat)

160 g

Sweet Bell Pepper

1 unit

Crushed Tomatoes

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Baby Spinach

1 tbsp

Balsamic Glaze

(Contains Sulphites)

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

sideBannerName

Nutrition Values

Calories770 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber9 g
Protein40 g
Cholesterol210 mg
Sodium1810 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
Paper Towel
Strainer
Colander
Large Non-Stick Pan

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.

Cook shrimp
2

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 half the Italian Seasoning (use all for 4 ppl). Cook, stirring frequently, until fragrant, 30 sec.Transfer shrimp to a plate.

Cook fusilli
3

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
4

Reheat the same pan from step 2 over medium-high.When 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
5

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

Finish and serve
6

Add sauce, spinach, shrimp, any 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, if desired.)Season with salt and pepper, to taste, then stir until spinach wilts, 1-2 min.Divide shrimp fusilli between bowls.Sprinkle remaining Parmesan over top.