SuperQuick Creamy Shrimp Linguine al Limone
with Parmesan and Spinach- Shrimp
- Egg
- Wheat
- Milk
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Gluten
- Egg
- Fish
- Crustaceans
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Spinach • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
113 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Lemon
56 g
Baby Spinach
2 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Yellow Onion, chopped
Not included in your delivery
1 tbsp
Oil*
2.6 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- 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.
- Wash and dry all produce.
- Drain and rinse shrimp, then pat dry with paper towels.
- In a medium bowl, toss shrimp with 1 tbsp (2 tbsp) oil, half the Cream Sauce Spice Blend, salt and pepper.
- Spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile. zest, then juice lemon.
- Roughly chop spinach.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- While linguine cooks, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onion. Cook for 2-3 min, stirring occasionally, until tender.
- Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated.
- Add half the cooking wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and spinach wilts.
- Season with pepper, then remove from heat.
- When shrimp is done, add lemon zest to the baking sheet with shrimp, then toss to coat.
- To the pot with linguine, add spinach-cream sauce and 1 tbsp (2 tbsp) lemon juice. Stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide linguine between plates, then top with shrimp.
- Sprinkle Parmesan over top.
