Shrimp Fusilli
with Roasted Sweet Pepper Sauce and Spinach- Shrimp
- Wheat
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Triticale
- Wheat
It’s hard not to love fusilli! Tossed with juicy shrimp and roasted sweet peppers, this quick pasta is bound to become a part of your weeknight repertoire.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
340 g
Fusilli
(Contains: Wheat)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
4 unit(s)
Garlic, cloves
2 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
398 mL
Crushed Tomatoes
8.6 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
2 tbsp
Tomato Sauce
Not included in your delivery
½ tsp
Sugar*
2 tsp
Salt*
½ tsp
Salt and Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, core, then thinly slice peppers. Chop spinach. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 9-11 min. Reserve 1 cup pasta water, then drain.
While fusilli cooks, toss peppers with 1 tbsp oil on a baking sheet. Season with salt and pepper. Broil in middle of oven, stirring halfway through cooking, until tender-crisp, 8-10 min.
While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the shrimp and 1/2 tbsp Italian seasoning. Cook, stirring occasionally, until shrimp just turns pink, 1-2 min.** Transfer shrimp to a plate. Repeat with another 1 tbsp oil, garlic, remaining shrimp and 1/2 tbsp Italian seasoning.
When remaining shrimp is done, add all shrimp and tomato paste to the same pan. Cook, stirring together, until coated, 1 min. Add crushed tomatoes, vinegar, reserved pasta water, 1/2 tsp sugar and remaining Italian seasoning. Season with salt and pepper. Add roasted peppers, including any juices from the sheet. Cook, stirring together, until simmering and sauce thickens slightly, 3-4 min.
Remove the pan from heat and add fusilli and spinach. Stir until fusilli is coated and spinach is wilted. Divide shrimp fusilli pasta between bowls.
