Shrimp, Zucchini and Lemon Linguine
with Basil Pesto and Goat Cheese
We love zucchini all year long and this dish combines some of our favourite flavours: shrimp, sweet bell peppers, zucchini and basil pesto! A little squeeze of lemon at the end brings the whole dish together.
Ingredients: Shrimp • Zucchini • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (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) • Spinach • Garlic • Red chili pepper • Garlic salt (salt, garlic powder, silicon dioxide).
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
170 g
Linguine
(Contains Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 unit(s)
Chili Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ cup
Goat Cheese
(Contains Milk)
28 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring often, until shrimp just turn pink, 2-3 min.**
- Remove from heat, then transfer shrimp to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Add garlic and 1/2 tsp (1 tsp) chilies. (NOTE: Reference heat guide.)
- Cook, stirring often, until fragrant, 1-2 min.
- Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
- Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.
- Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter to the pot with linguine. Season with salt and pepper, then toss to combine.
- Divide zucchini and lemon linguine between bowls. Top with shrimp.
- Sprinkle with remaining Parmesan.
- Squeeze a lemon wedge over top, if desired.
- Sprinkle with any remaining chilies, if desired.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook veggies in step 4.
Top final bowls with shrimp.
