Garlic Shrimp Farfalle
with Sneaky Zucchini
Cooking time
15 minutes
Servings
4
Calories
640 /serving
For an extra helping of veggies, we’re grating zucchini straight into the sauce. Swirled with cream, garlic and Grana Padano cheese, it’s a yummy coating for nibbly farfalle pasta. Each serving pops with green peas and shrimp—pan-cooked to perfect pink and plump, they’re highly pick-up-able by kids and grownups.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Green zucchini
- 150g Green peas
- 30g Minced roasted garlic
- 340g Farfalle
- 25g Grana Padano (contains rennet)
- 90ml Heavy cream
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Eggs • Milk • Mustard • Shrimp • Wheat
You will need:
Grater
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
1 tbsp Butter
Total Fat
22 g
Saturated Fat
9 g
Sodium
1220 mg
Total Carb
76 g
Sugars
9 g
Protein
36 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, grate the zucchini.
- Pat the shrimp dry (remove the shells from the tails if desired).
- In a medium bowl, combine the shrimp, ½ the garlic, a drizzle of oil, ½ the spices and S&P.
Sauté the zucchini
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the zucchini, remaining garlic and spices, and S&P.
- Sauté, 3 to 4 min., until softened.
Cook the shrimp & make the sauce
- To the pan of zucchini, add the shrimp*.
- Cook, stirring often, 2 to 4 min., until opaque and cooked through.
- Add the peas, cream, ½ the reserved cooking water and 1 tbsp butter; bring to a boil.
- Reduce to a simmer.
Combine the pasta
- To the pan of sauce, add the pasta and cheese.
- Cook, stirring often, 1 to 2 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
