In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Sicilian shrimp pappardelle with olives and orange
Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 740 Calories/Serving
20 Minutes
Cauliflower, olives, and oranges tossed with fresh pappardelle and shrimp evoke the sun-drenched neighborhoods of Palermo.
In your bag
- 7 ounces fresh pappardelle
- ½ head organic cauliflower
- 1 organic red onion
- Shrimp options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- ¼ cup pitted Kalamata olives
- 1 organic orange
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 teaspoon Marash chile flakes (optional)
Nutrition per serving
Calories 740, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 570mg (25% DV), Total Carb. 79g (29% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains:
Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the pappardelle
Bring a medium sauce pot of generously salted water to a boil for the pappardelle. Separate the pappardelle so the noodles don’t clump together during cooking.
To the pot of boiling water, stir in the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ½ cup [1 cup] pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
While the water heats and the pappardelle cooks, prepare the vegetables.
2
Prep and cook the vegetables
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Peel and thinly slice enough onion to measure ½ cup [1 cup]. Save the remaining onion for another use.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower and thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the vegetables cook, prepare the shrimp.
3
Prep and cook the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
While the shrimp cook, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the dish
- Cut the olives in half, checking for any pits.
- Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pan with the vegetables and shrimp, add the pappardelle, reserved pasta cooking water, and 2 tablespoons [¼ cup] oil or butter (from your pantry) and toss to combine. Stir in the olives, orange slices, and as many Marash chile flakes as you like. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Measure the cauliflower.
- Peel the orange by hand.
- Strip the parsley leaves.
- Garnish with the parsley.