Tex Mex Shrimp with Veggies
and Bowtie Pasta Salad- Crustacean/Crustacé
- Gluten
- Soy
- Egg
- Sulphites
- Mustard
- Milk
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.
Ingredients
570 g
Shrimp
(Contains: Crustacean/Crustacé)
340 g
Farfalle (Wheat)
(Contains: Gluten)
227 g
Corn-Edamame Blend
(Contains: Soy)
2 tbsp
Mexican Seasoning
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
100 g
Greek Yogurt
(Contains: Milk)
4 unit
Green Onion
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
Utensils
Cooking Steps
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.
