Tex Mex Shrimp with Veggies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tex Mex Shrimp with Veggies

Tex Mex Shrimp with Veggies

and Bowtie Pasta Salad

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/Crustacé
Gluten
Soy
Egg
Sulphites
Mustard
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

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*

sideBannerName

Nutrition Values

Energy (kJ)2427 kJ
Calories580 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber6 g
Protein37 g
Cholesterol180 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Zester
Large Bowl
Whisk
Large Non-Stick Pan

Instructions

1 PREP
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 MAKE PASTA & SAUCE
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 COOK VEGGIES
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 COOK SHRIMP
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 FINISH PASTA SALAD
5

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

6 FINISH AND SERVE
6

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

Meal right image

Explore Similar Recipes

Meal left image