Jumbo Shrimp Rosé Pasta
with Fresh Linguine and Heirloom Tomato Salad
You'll be transported to Italy with just one bite of this Italian-inspired dish. Fresh pasta, umami-packed jumbo shrimp, sun-dried tomato pesto and spinach are all mixed with dreamy rosé sauce.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Baby heirloom tomatoes • Spinach • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Parsley.
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 Wheat, Egg May contain Egg, Wheat)
113 g
Baby Heirloom Tomatoes
113 g
Baby Spinach
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
2 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Croutons
(Contains Milk, Wheat May contain Peanuts, Mustard, Egg, Fish, Crustaceans, Soy, Milk, Sesame, Tree nuts, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- 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 until shrimp just turn pink, 2-3 min per side.**
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium.
- Add crushed tomatoes, cream, pesto, broth concentrate 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 sauce, half the spinach and 2 tbsp (1/4 cup) reserved pasta water to the pot with linguine, then toss until combined and spinach 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.
- Add remaining spinach and tomatoes to a large bowl. Drizzle Caesar 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.
