Shrimp Pesto & Walnut Panko Cavatappi

Name: Shrimp Pesto & Walnut Panko Cavatappi with Blistered Grape Tomatoes, Asparagus & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 tablespoon Cream Cheese; 4 ounce Grape Tomatoes; 6 ounce Asparagus; ½ ounce Walnuts; 6 ounce Cavatappi Pasta; ¼ cup Panko Breadcrumbs; 4 tablespoon Pesto; 3 tablespoon Parmesan Cheese; Salt; Pepper; 1 tablespoon Butter; 3 teaspoon Cooking Oil; 10 ounce Shrimp

with Blistered Grape Tomatoes, Asparagus & Parmesan

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For Mother’s Day, we whipped up a bright bowl of spring flavors ready to please any mom in your life (in just 20 minutes!). You’ll toss twisty cavatappi pasta with asparagus and blistered grape tomatoes in a spring-tastic creamy pesto sauce, then sprinkle with a crispy toasted walnut panko topping and Parmesan for an elevated touch.

Tags:

Protein Smart

•Quick

•Easy Prep

•New

Allergens:

Milk

•Tree Nuts

•Wheat

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 tablespoon

Cream Cheese

(Contains: Milk)

4 ounce

Grape Tomatoes

6 ounce

Asparagus

½ ounce

Walnuts

(Contains: Tree Nuts)

6 ounce

Cavatappi Pasta

(Contains: Wheat)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

4 tablespoon

Pesto

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

10 ounce

Shrimp

(Contains: Shellfish)

Not included in your delivery

Salt

Pepper

1 tablespoon

Butter

(Contains: Milk)

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat39 g

Saturated Fat11 g

Carbohydrate80 g

Sugar7 g

Dietary Fiber6 g

Protein39 g

Cholesterol250 mg

Sodium1230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Small Bowl

•Strainer

•Paper Towel

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Place cream cheese packet in a small bowl of warm water to soften. • Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Roughly chop walnuts.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. TIP: Keep an eye on the panko; it browns quickly! • Turn off heat; transfer to a second small bowl. Season with salt and pepper and set aside. Wipe out pan.

Use pan used for shrimp or chicken here.

• In same pan used for panko, heat a large drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. • Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.

• Stir drained cavatappi, pesto, cream cheese, and ¼ cup reserved pasta cooking water (½ cup for 4 servings) into pan with veggies. • Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Stir shrimp or chicken into veggies along with cavatappi.