avec linguines fraîches et poivrons
La sauce riche et crémeuse de style Alfredo, l’ail piquant et les poivrons se marient à la perfection avec les saveurs éclatantes et saumurées de la mer. Les linguines fraîches, quant à elles, forment la base délicieuse pour toutes ces textures et tous ces goûts incroyables!
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Crevettes
285 g
Linguine frais
227 g
Citron
1 unit(s)
Gousses d'ail
2 unit(s)
Persil
7 g
Oignon jaune
1 unit(s)
Poivron
1 unit(s)
Flocons de piment
1 tsp
Crème
113 mL
Mélange d'épices pour sauce crémeuse
1 tbsp
Huile
2 tbsp
Beurre non salé
1 tbsp
Sel
0.5 tsp
Poivre
0.25 tsp
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). 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 (whole onion for 4 ppl).
- Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.
- Peel, then mince or grate garlic.
- Combine lemon zest, half the parsley, half the garlic, 1 tbsp (2 tbsp) oil and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)
- 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 middle of the oven until peppers are tender-crisp and salmon is cooked through, 9-12 min.**
- 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, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- 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, stirring often, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec.
- 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, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
- When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- 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, if desired.) Season with salt and pepper, to taste, 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, if desired.
1120
kcal
Calories
59
g
Fat
23
g
Saturated Fat
84
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
62
g
Protein
390
mg
Cholesterol
1760
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
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