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Tiger Shrimp over Squid Ink Fettuccine

in Garlic Cream Sauce & Pistachio-Kale Side Salad

Cooking time

30 minutes




780 /serving

This dish has a regal elegance that starts with plump tiger shrimp. You’ll spice these tail-on prawn with espelette, a distinctly smoky, slightly sweet pepper that grows in the Pyrenees mountains in the Basque region. Squid ink fettuccine serve as the perfect backdrop with diced sweet potato and sun-dried tomato in a creamy garlic-basil sauce. The side salad of kale and pistachio harmonizes in a lemony vinaigrette, deepened by notes of sweet-tart sun-dried tomato. Lemon wedges and a sprinkle of pistachios complete this dashing portrait.

We will send you:

  • 340g Tiger shrimp
  • 225g Sweet potatoes
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Lemon
  • ½ Bunch of lacinato kale
  • 225g Squid ink fettuccine
  • 25g Pistachios
  • 30g Sun-dried tomatoes
  • 12g Seafood demi-glace
  • 60ml Heavy cream
  • 3g Espelette spice blend (espelette pepper, salt)

Contains: Eggs, Perch, Tilapia, Clam, Milk, Shrimp, Sulphites, Pistachios, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
10 g
1810 mg
Total Carbs
82 g
15 g
42 g
11 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Peel and small-dice the sweet potatoes. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the sweet potatoes roast, bring a medium pot of salted water to a boil. Remove and discard the kale stems; slice the leaves into ribbons. Thinly slice the sun-dried tomatoes. Mince the garlic. Roughly chop the pistachios. Pick the basil leaves off the stems, discarding the stems. Quarter the lemon.
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Boil the pasta
Add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Boil, stirring occasionally, 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly.
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Make the salad
While the pasta boils, in a large serving bowl, add the juice from 1 lemon wedge, 2 tbsp olive oil (double the lemon juice and olive oil for 4 portions) and ⅓ of the spice blend. Add the kale and season with S&P. Using your hands, massage the kale, 1 to 2 minutes, until softened. Add ½ of both the pistachios and sun-dried tomatoes. Toss well.
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Make the sauce & cook the shrimp
In a large pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the demi-glace, cream, remaining sun-dried tomatoes and 2 tbsp water (double for 4 portions). Cook, stirring constantly, 1 to 2 minutes, until slightly thickened. Pat the shrimp dry with paper towel; season with the remaining spice blend, the juice from up to 1 remaining lemon wedge (to taste; double for 4 portions) and S&P. Add the shrimp to the pan of sauce. Cook, stirring occasionally, 2 to 3 minutes or until opaque and almost cooked through.
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Finish & serve
To the pan of shrimp, add the pasta, sweet potatoes and ⅔ of the basil leaves. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly combined and the shrimp* is cooked through; season with S&P to taste. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the finished pasta between your bowls. Garnish with the remaining basil leaves and pistachios. Serve the salad and remaining lemon wedges on the side. Bon appétit!

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