Garlicky Shrimp
with Roast Potatoes and Walnut Parsley Pesto
Garlic and shrimp aren't the only stars for dinner tonight! We've paired them with a DIY walnut and parsley pesto, peppery arugula and roasted potatoes. Your taste buds will be singing on center stage!
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 Crustacean/Crustacé)
300 g
Yellow Potato
7 g
Parsley
56 g
Red Onion, chopped
113 g
Cherry Tomatoes
6 g
Garlic
56 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Tree nuts)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Meanwhile, roughly chop walnuts. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (NOTE: Keep an eye on them so they do not burn!) Remove pan from heat and transfer walnuts to a small bowl. Set aside.
Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Combine parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic. Cook, stirring occasionally, until tomatoes soften and shrimp just turns pink, 4-5 min.** Season with salt and pepper. Set aside.
When potatoes are done, transfer to the large bowl with pesto. Add arugula and gently toss together.
Divide potato-arugula salad between plates. Top with shrimp and veggies.
