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L'artisan
Spicy

Tiger Shrimp & Fresh Tagliatelle All’Arrabbiata

with Orange, Fennel & Baby Greens Salad

Cooking time

35 minutes

Servings

2/4

Calories

790 /serving

A bright spark on this week’s menu, the generous flavours of this seafood pasta dish will earn you glowing reviews. It takes moments to cook chubby tiger shrimp in garlic and chives, before nestling them into soft folds of fresh tagliatelle. You’ll envelop the pasta ribbons in a sauce of cherry tomatoes, orange zest and cayenne-fired herbs for kick, the Southern Italian way. Citrus notes carry over into a regionally inspired salad of grated fennel bulb, sections of orange and crisp radish rounds. Squisito!

We will send you:

  • 340g Tiger shrimp
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 3 Garlic cloves
  • 14g Herb medley (basil, chives, parsley)
  • 1 Orange
  • 1 Fennel bulb
  • 60g Radishes
  • 15ml Red wine vinegar
  • 400ml Cherry tomatoes (canned)
  • 225g Fresh tagliatelle
  • 7.5g All’Arrabbiata spices (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)

Contains: Eggs, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Large pan
Large pan (non-stick if possible)
Zester
Strainer
Grater
Olive oil
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
5 g
Sodium
1780 mg
Total Carbs
91 g
Sugars
19 g
Protein
44 g
Fibres
15 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Separate the fennel stalks and bulb, discarding the fronds; thinly slice the stalks. Grate the bulb and combine with the stalks. Zest the orange, then cut off the top and bottom so it sits flat on your cutting board; cut away the peel and white pith. Over a bowl, cut between the membranes to separate the orange segments, reserving the juice. Thinly slice the radishes. Thinly slice the chives. Pick the parsley and basil leaves off the stems, discarding the stems; finely chop the leaves together. Mince the garlic.
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Make the sauce
In a large pan, heat a drizzle of olive oil on medium. Add ⅔ of the garlic and ½ the fennel; season with ½ the spice blend. Cook, stirring occasionally, 3 to 5 minutes, until the fennel is translucent. Add the cherry tomatoes. Cook, stirring occasionally, 4 to 5 minutes, until the flavours have combined. Add as much orange zest as you’d like, starting with ½ tsp, and season with S&P to taste.
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Cook the shrimp
While the sauce cooks, pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with the remaining spice blend and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Add the chives; stir and transfer to a plate. Set aside in a warm spot.
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Boil the pasta
While the shrimp cook, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Make the salad
While the pasta boils, in a large bowl, combine the baby greens, orange segments and juice, radishes, red wine vinegar, remaining fennel and 2 tbsp olive oil (double for 4 portions); season with S&P to taste and toss well.
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Finish & serve
To the pan of sauce, add ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until thickened. Add the cooked pasta and stir, 1 to 2 minutes, until the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency, then stir in the parsley-basil mixture. Divide the finished pasta between your bowls and top with the shrimp. Serve the salad on the side. Bon appétit!

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