
Shrimp Linguini
This creamy Roasted Poblano & White Cheddar with Tomatillos sauce is the perfect addition to any pasta dish. The sauce is deliciously flavored with a mix of julienned sundried tomatoes, spinach and garlic.
Total Time
60 min
19
- 2 tbsp 30 mL Olive oil
- 1 lb 454 g Shrimp, raw, peeled, deveined
- 1 tsp 5 g Kosher salt
- 0.5 tsp 2.3 g Black pepper, ground
- 1 ½ cups (16 oz) 454 g Poblano chili, charred, julienne
- 1 tbsp 8.5 g Garlic, minced
- 4 cups (8 oz) 227 g Sun-dried tomatoes, julienne
- 16 oz 454 g Spinach, fresh
- 1 pouch (4 lbs) 1 pouch (1.81 kg) Verve® Roasted Poblano & White Cheddar Soup with Tomatillos
- 1 tsp 5 g Parsley, fresh, chopped
- 6 ½ cups (32 oz) 652 g Linguine, cooked, drained
- In large saucepan, heat first listed amount of oil over medium heat.
- Add shrimp, salt and pepper. Sauté for 1 minute. Reserve.
CCP: Heat to a minimum internal temperature of 63°C (145°F) for 1 minute. - Using same pan, add second listed amount of oil, poblano peppers, garlic and sundried tomatoes. Sauté for 2 minutes.
- Add spinach. Cook for an additional minute.
- Add Roasted Poblano & White Cheddar Soup with Tomatillos. Simmer for 10 minutes on low heat.
CCP: Heat to a minimum internal temperature of 74°C (165°F) for 1 minute. - Add parsley and reserved shrimp.
- Pour mixture over warm linguini.
CCP: Hold for hot service at 60°C (140°F) or higher until needed.
To Serve
- Using 1-#4 + 1-#8 spoodle, portion 1 ½ cups onto serving plate. Serve immediately.
Nutrition Facts
Per
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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