Shrimp Linguine
with buttery panko topper and green peas- Oeuf
- Blé
- Lait
- Sulfites
- Noix
- Triticale
- Moutarde
- Arachides
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Lait
Let's talk about this creamy, lemony, herby fresh linguine pasta. It’s loaded with succulent shrimp, garlic, lemon zest, cream and tarragon. Doesn’t that sound just perfect for a cozy pasta night? Topped off with toasted buttery Parmesan Panko Breadcrumbs, every bite is filled with flavour and texture.
Ingrédients
227 g
Linguines faîches
(Contient : Oeuf, Blé)
2 pièce(s)
Poitrines de poulet
32 g
Mélange de chapelure assaisonnée
(Contient : Blé, Lait Peut contenir : Sulfites, Noix, Triticale, Moutarde, Arachides, Sésame, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient : Blé Peut contenir : Sulfites, Noix, Moutarde, Arachides, Sésame, Soya, Lait)
56 ml
Crème
(Contient : Lait)
7 g
Estragon
1 pièce(s)
Citron
113 g
Petits pois
1 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
Non inclus dans la livraison
1 cs
Huile*
0.06 cc
Poivre*
2.5 cs
Beurre*
0.13 cc
Sel*
Valeurs nutritionnelles
Ustensiles
Instructions
- Bring a large pot of salted water to a boil.
- Peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Strip tarragon from the stems and roughly chop.
- Zest lemon. Cut lemon into wedges.
- Drain and rinse shrimp, then pat dry with paper towels.
- In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) butter over medium heat. When butter is melted, add panko breadcrumbs.
- Toast for 1-2 min, stirring often, until golden. Transfer breadcrumbs to a small bowl. Add lemon zest and half the Parmesan, then stir to combine. Set aside.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 2/3 cup (1 1/3 cups) pasta water.*
- Strain linguine, then return to the pot, off heat.
- Heat 1 tbsp (2 tbsp) oil in the same pan (from Step 2) over medium-high.
- When the pan is hot, add shrimp and shallots.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer shrimp to a plate.
- To the same pan, add 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, add garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
- Add reserved pasta water, cream and peas. Season with salt and pepper.
- Cook for 5 min, stirring often, until slightly reduced and peas are tender.
- To the pan with sauce, add linguine, tarragon, shrimp and remaining Parmesan. Toss to combine. (NOTE: For 4 portions, add shrimp and sauce to the pot with linguine, then toss to combine.)
- Divide noodles between plates. Sprinkle breadcrumb mixture over top. Squeeze a lemon wedge overtop, to taste.
- Enjoy!
