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Clean15
Gluten Free

Shrimp Primavera

with Spiralized Sweet Potato & Baby Spinach

Cooking time

20 minutes

Servings

2/4

Calories

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 (nonstick if possible)
    Oil
    Salt & pepper
    Total Fat
    18 g
    Saturated Fat
    5 g
    Sodium
    1840 mg
    Total Carbs
    37 g
    Sugars
    9 g
    Protein
    32 g
    Fibres
    7 g
    Preparation
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.