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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.