
Chili Garlic Shrimp Linguine
Chili, garlic & lemon shrimp linguine with slow roast tomatoes and zucchini.
Chili Garlic Shrimp Linguine
Chili, garlic & lemon shrimp linguine with slow roast tomatoes and zucchini.
HOW TO COOK
- Season shrimp with salt and pepper. Fry shrimp in 1 tbsp of oil over medium heat for 2 minutes.
- Add tomatoes and zucchini. Cook for 3–4 minutes, gently squash the tomatoes with a spoon as they cook to burst & let out juices.
- Add linguine and garlic butter. Cook for another 2 minutes.
- Stir through arugula, season with salt and pepper, and add a squeeze of 1/2 lemon.
- Plate and finish with a further 1/4 lemon to your taste.
- Place tomatoes, zucchini, linguine, garlic butter, and shrimp (drain liquid) into a large microwaveable bowl.
- Cover & microwave for 7–8 minutes or until piping hot.
- Season with salt and pepper, squeeze over 1/2 lemon, add arugula, and mix through to wilt. Finish with a further 1/4 lemon to your taste.
Tips
- Drain and pat defrosted shrimp before using.
- For best results when stovetop cooking, use a non-stick frying pan to prevent shrimp and pasta from sticking.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 630 |
| Fat | 29g |
| Saturated Fat | 8g |
| Sodium | 350mg |
| Carbohydrates | 60g |
| Fiber | 4g |
| Total Sugars | 5g |
| Protein | 34g |
Ingredients:
Shrimp (all natural hormone & antibiotic free), zucchini, water, linguine (durum wheat semolina, water), tomato, lemon, arugula, slow roast cherry tomatoes (canola oil, extra virgin olive oil, garlic, vinegar, salt, spices), butter, olive & canola oil blend, red chili, garlic, parsley, lemon zest, salt
Contains:
Gluten, Milk, Shellfish
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.