Smart Sun-Dried Tomato Pesto Shrimp
with Roasted Veggies and Buttery Bulgur- Shrimp
- Milk
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Gluten
Craving pasta without wanting the carbs? This dinner packs all the flavours of a sun-dried tomato pesto pasta dinner, but with a buttery bulgur base! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Zucchini • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit
Zucchini
113 g
Baby Tomatoes
2 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
¼ cup
Sun-Dried Tomato Pesto
(Contains: May contain traces of allergens, Milk, Tree nuts, Soy, Sulphites)
½ cup
Bulgur Wheat
(Contains: May contain traces of allergens, Gluten, Wheat, Wheat)
7 g
Parsley
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Cut zucchini into 1/4-inch half moons.
- Poke tomatoes with a fork.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then swirl the pan to melt.
- Add zucchini and tomatoes.
- Cook 3-4 min, stirring often, until tender.
- Season with salt and pepper.
- Add shrimp, pesto and 2 tbsp (4 tbsp) water to the same pan. Cook 2-3 min, stirring occasionally, until shrimp just turn pink and sauce thickens slightly.**
- Season with salt and pepper.
- Meanwhile, roughly chop parsley.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter and half the parsley.
- Divide bulgur between plates.
- Top with shrimp-pesto mixture.
- Sprinkle with remaining parsley.
