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Fresh pre-cut ingredients
Ready in 10 minutes

Fresh & Creamy Shrimp Rigatoni

Baby Greens in Tomato Pesto Vinaigrette

Cooking time

10 minutes




970 /serving

Who you callin’ shrimp? There’s nothing small about the taste of this pasta dish, featuring your favourite pink crustaceans, pan-cooked to opaque and juicy-crisp. Size-wise they’re a great match for tubes of fresh rigatoni, boiled to al dente for residual chew. Tuck in to discover the sauce subtly laden with veggies: our broccoli ‘rice’ and sliced leeks melt into a butter and cream base. Follow up with a side salad dressed with white balsamic and tomato pesto for extra pizzazz.

We will send you:

  • 285g Shrimp
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 30g Sun-dried tomato pesto
  • 60g Matchstick beets
  • 200g Broccoli ‘rice’ (chopped broccoli)
  • 100g Sliced leeks
  • 15ml White balsamic vinegar
  • 225g Fresh rigatoni
  • 45ml Heavy cream
  • 10g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Shrimp, Sulphites, Cashews, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
53 g
Saturated Fat
17 g
2180 mg
Total Carb
87 g
8 g
42 g
9 g
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 5 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Cook the vegetables
In a large pan (non-stick if possible), heat 1 tbsp butter (double for 4 portions) on medium-high. Add the leeks, broccoli rice and 1 tbsp water (double for 4 portions); season with the spices. Cook, partially covered, stirring occasionally, 2 to 4 min., until beginning to soften; season with S&P.
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Cook the shrimp & make the sauce
Pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with S&P. To the pan of vegetables, once beginning to soften, add the shrimp. Cook, partially covered, stirring occasionally, 1 to 2 min., until partially cooked. Add the cream, ½ the reserved cooking water and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque and cooked through and the sauce has thickened.
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Make the salad
In a medium bowl, combine 1 tbsp water2 tbsp oil (double both for 4 portions), the pesto and vinegar; season with S&P and stir well. Add the beets and baby greens; toss well.
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Combine the pasta
To the pan of shrimp and sauce, add the pasta. Cook, stirring constantly, 1 to 2 min., until coated with the sauce; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.