L’Artisan: Jumbo Shrimp with Creamy Lemon Trofie
Cherry Tomatoes & Balsamic-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
We’re thinking seafood, we’re thinking decadent and we’re thinking big. Like, jumbo big. These sizeable shrimp-ohs are sure to get some notice at serving time, and you’re sure to bliss out when you sink your teeth into those plump pink curls. They come to the table resting on a bed of fresh trofie pasta. It’s shamelessly loving its lemon, cream and Grana Padano sauce, punctuated by cherry tomatoes, and so will you. Set it off with a balsamic-dressed side salad, for in-between bites.
We will send you:
- 340g Tiger shrimp
- 280g Cherry tomatoes
- 1 Lemon
- 2 Heads of Artisan lettuce
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Fresh trofie
- 12g Seafood demi-glace
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Clams, Eggs, Milk, Mustard, Perch, Shrimp, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
23 g
Sodium
2300 mg
Total Carb
88 g
Sugars
11 g
Protein
46 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve the tomatoes. Zest and juice the lemon. Separate the lettuce leaves; tear the leaves.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 2 to 3 min. per side, until opaque and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add ½ the tomatoes and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the demi-glace, cream, lemon zest (start with ½), 2 tbsp water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, remaining tomatoes and the vinaigrette.
Combine the pasta & serve
To the pan of sauce, add the pasta, lemon juice (start with ½), ⅔ of the cheese and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined; season with S&P. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta and salad between your plates. Top the pasta with the shrimp. Garnish the salad with the remaining cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
