Shrimp & Sun-Dried Tomato Spaghetti
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Shrimp & Sun-Dried Tomato Spaghetti

Shrimp & Sun-Dried Tomato Spaghetti

with Fresh Parsley, Almonds & Parmesan

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh parsley come together in a combination that’s hearty, satisfying, and classically comforting–all in 20 minutes! Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things... well, over the top!

Tags:
Quick
Protein Smart
Allergens:
Wheat
Tree Nuts
Milk
Shellfish

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

Total Time20 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1.5 ounce

Sun-Dried Tomatoes

1 clove

Garlic

4 ounce

Grape Tomatoes

¼ ounce

Parsley

6 ounce

Spaghetti

(Contains Wheat)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories760 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber7 g
Protein38 g
Cholesterol245 mg
Sodium1770 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
Large Pan
Paper Towel
Whisk

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves.

Cook Pasta
2

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.

Toast Almonds
3

• While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add shrimp or chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
4

• Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sundried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. • Stir in stock concentrate and 1⁄3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. • Reduce heat to low and whisk in cream cheese until fully incorporated.

Finish Pasta
5

• Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.

Stir shrimp or chicken into sauce along with spaghetti.

Serve
6

• Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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