Shrimp Linguine Alfredo
with Sweet Peppers & Leafy Greens
Cooking time
15 minutes
Servings
4
Calories
710 /serving
The family loves its alfredo, so give it to them alfasto! It takes only 15 minutes to cook this seafood pasta dinner, which riffs off the crowd-pleasing classic. Grated Grana Padano, heavy cream and butter are the basis for a lip-smacking sauce, which embraces strands of al dente linguine in a lingering hug. Add shrimp for some pink curls of protein, and get in the veg with sautéed sweet peppers and gently wilted leafy greens.
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 180g Baby greens (baby spinach or kale)
- 2 Sweet peppers
- 454g Linguine
- 60ml Heavy cream
- 50g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Shrimp, Wheat
You will need:
Medium pot
Large high-sided pan (non-stick if possible)
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
11 g
Sodium
1200 mg
Total Carb
92 g
Sugars
9 g
Protein
39 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 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, core and thinly slice the sweet peppers lengthwise.
Sauté the sweet peppers & cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Add the sweet peppers and sauté, 2 to 3 min., until beginning to soften. Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce
To the pan of sweet peppers and shrimp, add the spinach. Cook, stirring occasionally, 2 to 3 min., until wilted. Add the cream, 2 tbsp butter, ½ the cheese and S&P. Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Combine the pasta & serve
To the pan of sauce, add the pasta; toss well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
