with Peppers and Parmesan
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Whole grain penne (wheat) (whole grain durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Yellow onion • Lemon • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Shrimp
285 g
Cajun Spice Blend
10 g
Sweet Bell Pepper
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Yellow Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Cream Cheese
1 unit(s)
Cream Sauce Spice Blend
10 g
Whole Grain Penne
170 g
Lemon
1 unit(s)
Parsley
7 g
Oil
1 tbsp
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
Milk
3 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- To the boiling water, add penne. Cook for 13-15 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- Peel, then cut onions into 1/2-inch slices.
- Core, then cut peppers into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, onions and peppers. Cook for 3-4 min, stirring often, until tender.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, garlic, Cream Sauce Spice Blend and half the Cajun Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Add 3/4 cup (1 1/4 cup) reserved pasta water, 3 tbsp (6 tbsp) milk and cream cheese. Whisk to avoid lumps. Bring to a simmer.
- Once simmering, reduce heat to medium. Add peppers and continue to simmer for 2-3 min, stirring often, until sauce thickens.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
- On an unlined baking sheet, toss shrimp with remaining Cajun Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the top of the oven for 2-3 min, until shrimp just turn pink.**
- To the pot with pasta, add sauce, lemon zest, lemon juice, half the shrimp and half the parsley. Stir to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Divide remaining shrimp between bowls and sprinkle Parmesan over top.
- Squeeze lemon wedge over top.
710
kcal
Calories
23
g
Fat
9
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
40
g
Protein
210
mg
Cholesterol
2110
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
350
mg
Calcium
5
mg
Iron
with Baby Heirloom Tomatoes and Capers
with Baby Heirloom Tomatoes and Capers
