with Fresh Linguine and Peppers
Ingredients: Shrimp • Salmon fillets • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Sweet bell pepper • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley • Garlic • Chili flakes.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Shrimp
285 g
Fresh Linguine
227 g
Lemon
1 unit(s)
Garlic, cloves
2 unit(s)
Parsley
7 g
Yellow Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Chili Flakes
4 g
Cream
113 mL
Cream Sauce Spice Blend
10 g
Oil
2 tbsp
Butter
1 tbsp
Pepper
0.25 tsp
Salt
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, finely chop parsley.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Zest half the lemon (use whole lemon for 4 servings), then cut into wedges.
- Peel, then mince or grate garlic.
- In a small bowl, combine lemon zest, half the parsley, half the garlic, 1 tbsp (2 tbsp) oil and 1/4 tsp chili flakes. (NOTE: Like things spicy? Add more chili flakes!)
- Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on the other side of the baking sheet, then spread herby garlic oil over tops.
- Roast in the middle of the oven for 9-12 min, until peppers are tender-crisp and salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and remaining garlic. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 3-4 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over onions. Cook for 30 sec, stirring often, until coated.
- Add cream and 1/2 cup (1 cup) water. (TIP: For a creamier sauce, use milk instead of water.) Bring to a simmer.
- Once simmering, cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- When sauce is almost done, add linguine to the boiling water. Cook uncovered for 3-4 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Drain and return linguine to the same pot, off heat.
- Add cream sauce, shrimp and peppers to the pot with linguine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then toss to combine.
- Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley.
- Squeeze a lemon wedge over top and sprinkle with any remaining chili flakes.
1110
kcal
Calories
59
g
Fat
23
g
Saturated Fat
82
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
59
g
Protein
390
mg
Cholesterol
1870
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
