Tex Mex Shrimp with Veggies

Tex Mex Shrimp with Veggies

and Bowtie Pasta Salad

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It’s hard not to love farfalle—their tiny bowtie shape is just precious. Tossed with juicy mexican spiced shrimp, corn and crisp peppers this 30-minute pasta is bound to become a part of your weeknight repertoire.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g



340 g

Farfalle (Wheat)


227 g

Corn-Edamame Blend


2 tbsp

Mexican Seasoning

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

100 g

Greek Yogurt


4 unit

Green Onions

160 g

Sweet Bell Pepper

6 g


1 unit


Not included in your delivery

1 tsp


2 tbsp



Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber6 g
Protein37 g
Cholesterol180 mg
Sodium1330 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, thinly slice green onions. Peel, then mince or grate garlic. Core, then cut bell pepper into 1/2-inch pieces. Zest, then juice lime. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.


To the large pot with boiling water, add farfalle. Cook, stirring occasionally, until farfalle is tender, 12-13 min. Meanwhile, in a large bowl, whisk together mayo, yogurt, half the green onions, 1 tbsp Mexican seasoning, 1 tbsp lime juice and 1 tsp sugar. Season with salt and pepper. Set aside. When farfalle is tender, drain.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then peppers and corn-edamame blend. Cook, stirring often, until peppers have softened, 2-3 min. Transfer veggies to the large bowl with Tex-Mex sauce.


Using the same pan, add another 1 tbsp oil, then shrimp, lime zest and garlic. Sprinkle over 1 tbsp Mexican seasoning. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**)


To the large bowl with Tex-Mex veggies, add shrimp and farfalle. Stir to combine.


Divide shrimp pasta between plates. Sprinkle over remaining green onions.