with Sweet Peppers
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Shrimp • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (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)) (milk) • Spinach • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Fusilli
170 g
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
28 g
Balsamic Glaze
2 tbsp
Italian Seasoning
2.15 g
Garlic Salt
2 g
Butter
2 tbsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Cook for 30 sec, stirring frequently, until fragrant.
- Transfer shrimp to a plate.
- Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- To the same pan, add crushed tomatoes, 1 tbsp (2 tbsp) balsamic glaze, 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then stir to combine.
- Once simmering, reduce heat to medium. Cook for 5-6 min, stirring often, until sauce thickens slightly.
- To the pot with fusilli, add sauce, spinach, any shrimp juices from the plate, half the Parmesan and half the reserved pasta water. (TIP: For a lighter sauce, add additional pasta water as needed.)
- Season with salt and pepper, to taste, then stir for 1-2 min, until spinach wilts.
- Divide fusilli between bowls. Top with shrimp.
- Sprinkle remaining Parmesan over top.
740
kcal
Calories
22
g
Fat
11
g
Saturated Fat
101
g
Carbohydrate
23
g
Sugar
9
g
Dietary Fiber
38
g
Protein
220
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
