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6 servings, 1/6 recipe (264 g) each
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Fresh shrimp should be firm, moist and translucent, and should smell like the sea. Avoid those with black spots and any trace of ammonia odour. Shrimp can vary in colour from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 24 hours before serving.
Tearing the basil leaves instead of chopping them will help prevent them from oxidizing or turning brown. The leaves are torn to release the flavour and aroma of the basil.
The combination of the shrimp and enriched pasta make this delicious dish an excellent source of both protein and iron.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.