avec linguines fraîches et poivrons
Ingrédients : Crevette • Filets de saumon • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Poivron • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Citron • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Persil • Ail • Flocons de piment.
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
4 g
Crème
113 mL
Mélange d'épices pour sauce crémeuse
10 g
Huile
2 tbsp
Beurre
1 tbsp
Poivre
0.25 tsp
Sel
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
avec crevettes, saumon rôti aux herbes et pois sucrés
avec linguines et poivrons
avec linguines fraîches et poivrons
avec linguines fraîches et poivrons
avec crevettes, saumon rôti aux herbes et pois sucrés
avec linguines fraîches et poivrons
avec linguines fraîches et poivrons
avec linguines fraîches et poivrons
avec linguines et poivrons
avec linguines fraîches et poivrons
avec salade de bébés épinards et de poivrons italiens
