with Parmesan and Spinach
Ingredients: Shrimp • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Spinach • Yellow onion • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Tags
Shrimp
285 g
Spaghetti
170 g
Cream
113 mL
Cream Sauce Spice Blend
10 g
Lemon
1 unit(s)
Baby Spinach
56 g
White Cooking Wine
2 tbsp
Parmesan Cheese, shredded
0.25 cup
Onion, chopped
56 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
- Before starting, preheat the broiler to high.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return spaghetti to the same pot, off heat.
- Meanwhile, strain shrimp.
- In a medium bowl, toss shrimp with 1 tbsp (2 tbsp) oil, half the Cream Sauce Spice Blend, salt and pepper. Spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Zest, then juice lemon.
- Roughly chop spinach.
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onion. Cook for 2-3 min, stirring occasionally, until tender.
- Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated.
- Add half the wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until slightly thickened and spinach wilts.
- Season with pepper, then remove from heat.
- When shrimp is cooked, add lemon zest to the baking sheet with shrimp, then toss to coat.
- To the pot with spaghetti, add spinach-cream mixture and 1 tbsp (2 tbsp) lemon juice. Stir until combined.
- Divide spaghetti between plates, then top with shrimp.
- Sprinkle Parmesan over top.
810
kcal
Calories
39
g
Fat
20
g
Saturated Fat
78
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
37
g
Protein
280
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
650
mg
Potassium
300
mg
Calcium
4
mg
Iron
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