L’Artisan: Creamy Fresh Fettuccine with Tiger Shrimp
Cherry Tomatoes & Wilted Leafy Greens
Cooking time
15 minutes
Servings
2/4
Calories
820 /serving
Prepare to ooh and aah with every bite. When succulent seafood finds itself paired with fresh pasta, the delicate textures are to die for. What’s more, these tiger shrimp are big, juicy specimens, which respond well to flash-cooking in the pan. And the strands of fettuccine are just the right size and consistency to bathe in a lemony cream sauce. Drop in some of the brightest and best veggies for fine-dining balance.
We will send you:
- 340g Tiger shrimp
- 280g Cherry tomatoes
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lemon
- 225g Fresh fettuccine
- 12g Seafood demi-glace
- 90ml Heavy cream
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Perch, Tilapia, Clams, Shrimp, Milk, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Grater
Olive oil
Oil
2 or 4 tbsp Butter
Salt
Total Fat
37 g
Saturated Fat
19 g
Sodium
2010 mg
Total Carb
82 g
Sugars
9 g
Protein
44 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve the tomatoes. Grate the garlic. Halve, peel and thinly slice the shallot. Zest and juice the lemon.
Prepare the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & start the shrimp
In a large pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shallot and lemon zest (start with ½). Sauté, 2 to 3 min., until tender. Add the cream and demi-glace; bring to a boil. Reduce the heat to simmer and add the shrimp. Cook, stirring frequently, 1 to 2 min., until partially cooked and beginning to thicken.
Combine the pasta & finish the shrimp
To the pan of sauce and shrimp, add the pasta, kale, tomatoes, lemon juice (start with ½), remaining spices, 2 tbsp butter (double for 4 portions) and the reserved cooking water. Cook, stirring constantly, 2 to 4 min., until the shrimp* are opaque and cooked through, the kale has wilted and the pasta is coated.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
