Garlicky Shrimp Linguine Alfredo
with Herby Roasted Salmon and Snap Peas
Bright and briny flavours of the sea are balanced with a rich alfredo-style sauce, sweet and crisp snap peas and zesty garlic.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient Saumon)
285 g
Crevettes
(Contient Crevettes)
170 g
Linguines
1 pièce(s)
Citron
2 pièce(s)
Gousses d'ail
7 g
Persil
56 g
Oignon, haché
113 g
Pois sucrés
1 cc
Flocons de piment
237 ml
Crème
1 cs
Farine tout usage
(Contient Blé)
Pas inclus dans votre livraison
2 cc
Sel*
1 cs
Beurre non salé*
½ cc
Sel et Poivre*
½ cc
Sucre*
4 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to boil over high heat. Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Remove and discard any broken or closed mussels.
Heat a large non-stick pan over medium heat (NOTE: Use a large pot for 4 ppl). When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, half the garlic and ¼ tsp chili flakes (NOTE: Reference Heat Guide in Start Strong). Cook, stirring often, until softened, 4-5 min. Add crushed tomatoes. Cook, stirring occasionally, until slightly reduced, 7-8 min. Add mussels and their liquid. Cover and cook, until warmed through, 2-3 min.**
Add linguine to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Drain and return to the pot. Stir half the parsley with remaining garlic and 2 tbsp butter (room temp.) (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Halve ciabatta buns and spread garlic butter on the cut-sides. Arrange on a baking sheet, cut-side up. Toast in top of oven, until golden, 6-7 min.
Toss cherry tomatoes with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. Pat salmon dry with paper towels then season with salt and pepper. Arrange salmon on the other side of the sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in middle of oven, until salmon is opaque in the centre, 6-8 min.*** Toss cherry tomatoes with half the vinegar.
Whisk remaining vinegar with 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and toss to coat.
Add sauce to the pot with linguine. Toss together. Season with salt and pepper. Divide linguine and mussels between plates. Top with salmon, balsamic-tomatoes and any remaining juices from the sheet. Sprinkle with remaining parsley. Cut garlic ciabatta diagonally into triangles. Serve with ciabatta toasts and salad on the side.