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Ready in 25 minutes

Garlic Tiger Shrimp over Fresh Pappardelle

with Creamy Greens & Lemon Pangrattato

Cooking time

25 minutes




970 /serving

Enjoying fresh pappardelle is a lesson in pasta appreciation. Cutting a broad swath, these soft and voluminous noodles retain the absolutely ideal amount of bite when boiled for just a couple of minutes. What a perfect foil for a loose and luscious sauce that thinks big on texture. You’ll cook up well-proportioned tiger shrimp with garlic, and then dispense dilled spices and lemon. Kale and broccolini, lushed up with cream, butter and Grana Padano cheese, bring a generous deep green to the festivities. Lemony pangrattato is last but not least in this finely tuned feast.

We will send you:

  • 340g Tiger shrimp
  • 2 Garlic cloves
  • 1 Lemon
  • ½ Bunch of lacinato kale
  • 1 Bunch of broccolini
  • 37g Panko
  • 60ml Vegetable demi-glace
  • 225g Fresh pappardelle
  • 60ml Heavy cream
  • 50g Grana Padano (contains rennet)
  • 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Contains: Eggs, Milk, Shrimp, Wheat

You will need:

Large high-sided pan
Large pot
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
17 g
1600 mg
Total Carb
106 g
8 g
58 g
11 g
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Mise en place
Bring a large pot of salted water to a boil. Remove the stem ends of the broccolini; cut into 2-inch pieces. Remove the kale leaves from the stems; slice the leaves into ½ inch ribbons. Zest and juice the lemon. Mince the garlic.
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Make the pangrattato
In a large, high-sided pan, heat a drizzle of oil on medium-high. Toast the panko, stirring frequently, 1 to 2 min., until golden brown. Add the lemon zest, ½ the spices and S&P; stir well. Transfer to a bowl. Wipe out and reserve the pan.
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Boil the broccolini & pasta
Add the broccolini and pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with S&P. In the reserved pan, heat a generous drizzle of oil on medium. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and season with the remaining spices and ½ the lemon juice. Set aside in a warm spot. Reserve the pan.
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Sauté the kale & combine the pasta
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the kale and sauté, 1 to 2 min., until wilted; season with S&P. Add the pasta, broccolini, cream, demi-glace, ½ the cheese, ½ the reserved cooking water, the remaining lemon juice and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated. 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. Top with the shrimp, remaining cheese and the pangrattato. Bon appétit!

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