Tex Mex Shrimp with Veggies
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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.

Tags:
Chef's Choice
Allergens:
Shrimp
Wheat
Egg
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 Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

170 g

Penne

(Contains Wheat)

113 g

Corn Kernels

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Greek Yogurt

(Contains Milk)

2 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

3 unit(s)

Garlic, cloves

1 unit(s)

Lime

Not included in your delivery

tsp

Salt*

tbsp

Oil*

tsp

Sugar*

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Nutrition Values

Calories680 kcal
Fat18 g
Saturated Fat3.5 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber8 g
Protein37 g
Cholesterol205 mg
Sodium1170 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium200 mg
Iron4 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

Large Bowl
Whisk

Instructions

1 PREP
1

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.