Garlicky Shrimp
with Roasted 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, crisp spinach and roasted potatoes. Your taste buds will be singing on centre 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
50 g
Shallot
160 g
Tomato
1 tbsp
Garlic Puree
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Parsley
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 25-28 min.
While potatoes roast, 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. (TIP: Keep an eye on them so they don't burn!) Transfer walnuts to a plate.
Peel, then finely chop shallot. Roughly chop parsley. Cut tomatoes into 1/2-inch pieces. Add parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic. Cook, stirring occasionally, until tomatoes soften and shrimp just turn pink, 4-5 min.** Season with salt and pepper. Set aside.
When potatoes are done, transfer to the large bowl with pesto. Add spinach and gently toss together.
Divide salad between plates. Top with shrimp and veggies.
