J A N 2017
Shrimp Farfalle with Roasted Red Pepper, Lemon and Basil It’s hard not to love farfalle—their tiny bowtie shape is just precious. Tossed with juicy shrimp and roasted red peppers, this 30-minute pasta is bound to become a part of your weeknight repertoire. A sprinkling of crunchy breadcrumbs gives this dish a special touch.
Shrimp
Panko Breadcrumbs
Lemon
Italian Seasoning
Garlic
Farfalle
Prep 30 min
level 1
make me first
Red Bell Peppers
Basil
2) 3)
*Not Included
Allergens
1) Shellfish/Fruits de mer 2) Wheat/Blé 3) Milk/Lait
Tools
Large Pot, Zester, Baking Sheet, Measuring Cups, Large Pan, Small Bowl
Nutrition per person Calories: 617 cal | Fat: 17 g | Protein: 42 g | Carbs: 74 g | Fibre: 5 g | Sodium: 362 mg Some ingredients are produced in a facility that also processes mustard, peanuts, sesame, soy, sulphites, tree nuts and wheat.
2
1 Preheat the oven to 450°F. (To roast the bell peppers.) Start prepping when the oven comes up to temperature!
2 Prep: Wash and dry all produce. Bring a large pot of salted water to boil. Zest, then halve the lemon. Cut one lemon half into wedges. Core, then thinly slice the red peppers. Mince or grate the garlic. Thinly slice the basil leaves.
4
3 Roast the red peppers: Toss the bell peppers on a baking
sheet with a drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until slightly caramelized, 14-15 min.
4 Cook the pasta: Add the pasta to the boiling water. Cook until the pasta is tender, 9-11 min. Drain, reserving 1/3 cup pasta water.
5
5 Toast the breadcrumbs: Meanwhile, heat a large pan over
medium heat. Melt 2 tbsp butter in the pan. Add the panko and 2 tsp Italian seasoning. Cook, stirring often, until toasted and golden brown, 2-4 min.
6 Cook the shrimp: Add a drizzle of oil to the same pan. Add the shrimp and sprinkle over remaining Italian seasoning, garlic, salt and pepper. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min.
6
7 Finish and serve: Mix the pasta and roasted peppers in
with the shrimp. Add 2 tbsp butter, reserved pasta water, lemon zest and a squeeze of lemon juice. Stir until everything is warmed through, 1-2 min. Season with salt and pepper. Serve topped with the crispy breadcrumbs and basil. Squeeze over a lemon wedge, if desired. Enjoy!
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0 in ¼ in ½ in ¾ in 1 in
1) 2)
4 People 2 pkg (570 g) 1 pkg (340 g) 1 2 pkg (20 g) 2 1 pkg (28 g) 1 pkg (1/2 cup) 1 pkg (4 tsp) 4 tbsp
Ruler
Ingredients Shrimp Farfalle Lemon Garlic Red Bell Peppers Basil Panko Breadcrumbs Italian Seasoning Butter* Olive or Canola Oil*
