Tarragon-Garlic Shrimp in Light Cream Sauce
with Garlic Bread
Bathed in a light cream sauce, this shrimp and veggie dish feels elevated, but is so easy to throw together. The garlic bread is key for soaking up all that delicious tarragon-scented wine sauce.
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.
Ingredients
285 g
Shrimp
(Contains Shrimp)
56 g
Leek, sliced
113 g
Sugar Snap Peas
3 unit(s)
Garlic, cloves
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
56 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Trim snap peas.
- Peel, then mince or grate garlic.
- Strip tarragon leaves from stems, then finely chop.
- In a small bowl, combine half the garlic and 2 tbsp (4 tbsp) softened butter. Season with pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium. When butter is melted, add leeks. Cook for 3-4 min, stirring often, until tender.
- To pan with leeks, add remaining garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add cooking wine. Cook for 1-2 min, stirring frequently, until wine has reduced by three-quarters. [tester: please confirm timing to reduce by 3/4, or change to reduced by half if that's more accurate.]
- Whisk in 1/4 cup (1/2 cup) water, cream and half the Parmesan until smooth.
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, pat shrimp dry with paper towels, then season with salt and pepper.
- When sauce has thickened, add shrimp, snap peas and half the tarragon. Cook for 2-3 min, stirring frequently, until shrimp just turn pink.**
- Remove from heat.
- Meanwhile, on an unlined baking sheet, arrange ciabatta, cut-side up.
- Spread garlic butter evenly over cut sides of ciabatta. Sprinkle with remaining Parmesan.
- Toast on the upper rack of the oven for 3-6 min, until golden. (TIP: Keep your eye on ciabatta so they don't burn!)
- Divide shrimp, veggies and sauce between bowls.
- Sprinkle with remaining tarragon.
- Serve garlic bread alongside.
