Rosy Shrimp Penne

Name: Rosy Shrimp Penne with Green Veggie-Studded Sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Shrimp; 170 g Penne; 56 g Baby Spinach; 56 g Green Peas; 1 unit(s) Sour Cream; ¼ cup Sun-Dried Tomato Pesto; 2 tbsp Tomato Sauce Base; 10 g Cream Sauce Spice Blend; ¼ cup Parmesan Cheese, shredded; 1 tbsp Butter*; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Green Veggie-Studded Sauce

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Juicy shrimp, rosy sauce, sweet peas... What more could you ask for in a pasta dish? With a cook time of less than 20 minutes, you won't have time to think twice about feeding your family this delicious dinner.

Allergens:

Shrimp

•Hvede

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

170 g

Penne

56 g

Baby Spinach

56 g

Green Peas

1 unit(s)

Sour Cream

¼ cup

Sun-Dried Tomato Pesto

2 tbsp

Tomato Sauce Base

10 g

Cream Sauce Spice Blend

¼ cup

Parmesan Cheese, shredded

Not included in your delivery

1 tbsp

Butter*

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories730 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate80 g

Sugar7 g

Dietary Fiber7 g

Protein39 g

Cholesterol215 mg

Sodium1810 mg

Trans Fat0.5 g

Potassium800 mg

Calcium300 mg

Iron4.5 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

•Colander

•Large Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Non-Stick Pan

Cooking Steps

To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce.
Add penne to the boiling water. Cook uncovered dor 12-14 min, stirring occasionally, until tender.
Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

Roughly chop spinach.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Transfer to a plate.
Reheat pan over medium. When hot, add 1 tbsp (2 tbsp) butter and peas. Cook, for 2-3 min, stirring often, until fragrant.

Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add tomato sauce base, pesto and half the reserved pasta water.
Cook for 2-3 min, stirring occasionally, until sauce is smooth.

To the pan of sauce, add penne, shrimp, spinach, sour cream and half the Parmesan cheese. Season with salt and pepper. Cook for 1-2 min, stirring often until spinach wilts.** (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
Divide penne and shrimp between plates.
Sprinkle remaining Parmesan over top.