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Mexican Recipes
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.

Allergens:Crustacean/CrustacéWheat/BléSoy/SojaEgg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

340 g

Farfalle (Wheat)

(ContainsWheat/Blé)

227 g

Corn-Edamame Blend

(ContainsSoy/Soja)

2 tbsp

Mexican Seasoning

2 tbsp

Mayonnaise

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

100 g

Greek Yogurt

(ContainsMilk/Lait)

4 unit

Green Onions

160 g

Sweet Bell Pepper

6 g

Garlic

1 unit

Lime

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

1

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2427 kJ
Calories580 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber6 g
Protein37 g
Cholesterol180 mg
Sodium1330 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Zester
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**)

5

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

6

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