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Gluten Free

Shrimp Primavera

with Spiralized Sweet Potato & Baby Spinach

Cooking time

20 minutes




440 /serving

It wouldn’t be spring without pasta primavera… of course, the ‘noodles’ in this dish are actually spiralized sweet potatoes, deliciously cooked until al dente to make a colourful and nutritious version of this classic dish! We add seasoned and seared shrimp to the recipe, as well as a handful of wilted baby spinach. A sprinkle of Parmesan shavings and there you have it—with only seven ingredients and 20 minutes you have a wholesome and bright meal, ready to devour!

We will send you:

  • 340g Shrimp (High-protein serving)
  • 115g Baby spinach
  • 15ml Minced garlic
  • 225g Spiralized sweet potatoes
  • 213ml Tomato sauce (canned)
  • 25g Shaved Parmesan
  • 4.5g Rosée sauce spice blend (salt, garlic powder, basil, sugar, carrot, onion, cayenne sauce, sunflower oil, oregano, ground fennel, chives, ground chili peppers)

Contains: Milk, Shellfish

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
18 g
Saturated Fat
5 g
1840 mg
Total Carbs
37 g
9 g
32 g
7 g
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Start the sauce
In a medium pot, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato sauce; season with ½ the spice blend and S&P. Cook, stirring occasionally, 4 to 5 minutes, until slightly thickened and heated through.
a picture
Cook the sweet potato ‘noodles’
While the sauce cooks, in a large pan (nonstick if possible), heat a drizzle of oil on medium. Add the sweet potato ‘noodles’; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 3 tbsp of water (double for 4 portions); stir to combine. Cover and cook, 4 to 5 minutes, until the sweet potatoes are al dente (still firm to the bite). Divide the sweet potatoes between your bowls and set aside in a warm spot. Wipe out the pan.
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Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through.
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Finish the sauce
To the pot of sauce, add the spinach and 1 tbsp of water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted; season with S&P.
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Plate your dish
Top the bowls of sweet potato ‘noodles’ with the finished sauce and shrimp. Garnish with the shaved Parmesan. Bon appétit!

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