.png)
.png)
.png)
Jumbo Shrimp Rosé Pasta
with Fresh Linguine and Heirloom Tomato Salad
Be instantly transported to Italy with a bite of this Italian-inspired dish with fresh pasta, umami-packed jumbo shrimp, baby kale and a dreamy rosé sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
227 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Baby Heirloom Tomatoes
56 g
Baby Kale
56 g
Arugula and Spinach Mix
7 g
Parsley
370 g
Crushed Tomatoes with Garlic and Onion
4 tbsp
White Cooking Wine
(Contains Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
2 tbsp
Italian Dressing
(Contains Milk)
14 g
Croutons
(Contains Milk, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, halve tomatoes.Roughly chop kale.Finely chop parsley.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.On a separate cutting board, remove and discard tails. Season shrimp with salt and pepper.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate, then cover to keep warm.
Reduce heat to medium.Add crushed tomatoes, cream, cooking wine and half the Parmesan to the pan. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.Remove from heat, then stir in half the parsley.
When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain linguine and return to the same pot, off heat.
Add kale, sauce and 2 tbsp (1/4 cup) reserved pasta water to the pot with linguine, then toss until combined and kale has wilted, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste.
Add arugula and spinach mix and tomatoes to a large bowl. Drizzle Italian dressing over top, then toss to combine. Divide linguine between bowls. Top with shrimp.Sprinkle remaining parsley over top.Serve salad alongside. Sprinkle remaining Parmesan and croutons over salad.
