L’Artisan: Tiger Shrimp Pesto Pasta Primavera
with Fresh Conchiglie over Lemony Mascarpone
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
This is pasta with a premium touch. Big juicy tiger shrimp are the star attraction in a decadent Italian-inspired arrangement of fresh citrus and basil pesto flavours. They find their perfect match for size and theme in fresh conchiglie boiled to al dente. Toss the giant seashells with crisply sautéed string beans, peas and cherry tomatoes for some bright veggie representation (permission to call an early summer). Swipe each bowl with a creamy mixture of mascarpone and lemon zest for restaurant flourish.
We will send you:
- 340g Tiger shrimp
- 140g Cherry tomatoes
- 300g String beans
- 1 Lemon
- 45ml Basil pesto
- 150g Green peas
- 225g Fresh conchiglie pasta
- 30ml Vegetable demi-glace
- 60ml Mascarpone
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Shrimp, Wheat
You will need:
Large pot
Large pan
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
16 g
Sodium
2010 mg
Total Carb
91 g
Sugars
14 g
Protein
48 g
Fibre
12 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Zest and juice the lemon. Remove the stem ends of the string beans. Halve the tomatoes. In a small bowl, combine the mascarpone, ½ the lemon juice, ½ the lemon zest, a drizzle of oil, ⅓ of the spices and S&P.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and tomatoes. Sauté, 2 to 3 min., until beginning to soften. Add the peas and remaining lemon zest. Sauté, 1 to 2 min., until the peas have softened; season with ½ the remaining spices and S&P. Transfer to a plate. Wipe out and reserve the pan.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 2 to 3 min. per side, until opaque and cooked through.
Combine the pasta
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the pasta, vegetables, pesto, demi-glace, remaining lemon juice, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the lemony mascarpone between your bowls and spread out in a circular motion. Top with the pasta and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
