Protein Swap | Quick Shrimp Fettuccine Puttanesca
Italian-Dressed Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
Puttanesca is bright and briny with olives, tomato and capers. Anchovies often add more salty twang, but here pink curls of shrimp are just the ticket. For contrast, a radish and curly leaf lettuce salad is dressed in cold-pressed Italian vinaigrette.
We will send you:
- 285g Shrimp (BAP-certified)
- 100g French radishes
- 1 Head of curly leaf lettuce
- 15g Minced roasted garlic
- 20g Capers
- 170g Fettuccine
- 45ml Cold-pressed Italian vinaigrette
- 100ml Tomato sauce
- 30g Olive miscela
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Shrimp, Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
3 g
Sodium
2040 mg
Total Carb
85 g
Sugars
9 g
Protein
34 g
Fibre
7 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a generous drizzle of oil on medium-high. Add the olive miscela, garlic and capers. Sauté, 1 to 2 min., until fragrant. Add the tomato sauce, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring often, 2 to 3 min., until beginning to thicken. Add the pasta and cook, stirring often, 1 to 2 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the radishes lengthwise. In a large bowl, combine the lettuce, radishes and vinaigrette.
Plate your dish
Divide the pasta between your plates. Top with the shrimp. Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
