Shrimp Pesto & Walnut Panko Cavatappi
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Shrimp Pesto & Walnut Panko Cavatappi

Shrimp Pesto & Walnut Panko Cavatappi

with Blistered Grape Tomatoes, Asparagus & Parmesan

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

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

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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

Prep
1

• 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.

Start Pasta
2

• 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.

Make Walnut Panko
3

• 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.

Cook Veggies
4

• 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.

Finish Pasta
5

• 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.

Serve
6

• Divide pasta between shallow bowls. Top with walnut panko and Parmesan. Serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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