Rosy
with roasted red peppers and spinach
This pasta is here for all your creamy pasta needs. Tender Shrimp tossed with a creamy and sweet sundried tomato pesto, smoky roasted red pepper as well as tender spinach make for a dinner no brainer any night of the week.
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
Crevettes
(Contient Crevettes)
56 g
Jeunes épinards
56 g
Pois mange-tout
3 pièce(s)
Gousses d'ail
1 pièce(s)
Fromage à la crème
(Contient Lait)
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
1 cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
250 g
Bœuf haché
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
½ cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Add 10 cups HOT water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, trim, then halve snap peas.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate
- Return the same pan to medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 1-2 min.
- Add 1 tbsp butter (dbl for 4 ppl), swirl the pan until melted, 30 sec.
- Add roasted red peppers and garlic. Cook stirring regularly until fragrant, 1-2 min.
- Add white wine to pan.
- Cook until almost all of the wine has evaporated, 1 min.
- Add cream cheese, pesto, shrimp along with any juices from the plate, 1/2 cup pasta water, 2 tbsp pepper liquid (dbl both for 4 ppl)
- Season with salt and pepper. Cook stirring regularly until sauce is smooth, 1-2 min.
- Add spinach, shrimp and sauce to pot with pasta. Stir until wilted, 1 min.
- Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide pasta between bowls