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15-Minute Garlic Shrimp Farfalle

with Sneaky Zucchini

Cooking time

15 minutes

Servings

4

Calories

640 /serving

15-Minute Garlic Shrimp Farfalle

with Sneaky Zucchini

For an extra helping of veggies, we’re grating zucchini straight into the sauce. Swirled with cream, garlic and Grana Padano cheese, it’s a mouth-watering coating for nibbly farfalle pasta. Each serving pops with green peas and shrimp—pan-cooked to perfect pink and plump, they’re highly pick-up-able by kids and grownups.

We will send you:

570g Shrimp (BAP-certified)
2 Green zucchini
150g Green peas
340g Farfalle
30g Minced roasted garlic
90ml Heavy cream
25g Grana Padano (contains rennet)
20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Eggs, Milk, Mustard, Shrimp, Wheat

You will need:

Oil
Large high-sided pan
Large pot
Strainer
Salt & pepper (S&P)
1 tbsp Butter
Grater

Total Fat
22 g

Saturated Fat
10 g

Sodium
1220 mg

Total Carb
78 g

Sugars
7 g

Protein
36 g

Fibre
6 g

Preparation

Boil the pasta

Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.

Mise en place

Meanwhile, grate the zucchini. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, ½ the garlic, a drizzle of oil, ½ the spices and S&P.

Sauté the zucchini

In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining garlic and spices, and S&P. Sauté, 3 to 4 min., until softened.

Cook the shrimp & make the sauce

To the pan of zucchini, add the shrimp*. Cook, stirring often, 2 to 4 min., until opaque and cooked through. Add the peas, cream, ½ the reserved cooking water and 1 tbsp butter; bring to a boil. Reduce the heat to simmer.

Combine the pasta

To the pan of sauce, add the pasta and cheese. Cook, stirring often, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.