To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in
a couple of minutes in the microwave.

For best results stovetop

1. Heat large frying pan with 1 tbsp of oil on medium heat. Add defrosted raw shrimps (drain liquid), season with salt &
pepper, fry for 2 minutes.
2. Reserve lemon, parmesan, and spinach. Add pot of creamy lemon sauce,
linguine and peas to pan. Cook for 3-4 minutes until pipping hot and shrimp are cooked through.
3. Take off heat, add spinach mix until wilted. 
4. Finish with a squeeze of ¼ of a lemon and parmesan. 

Microwave instructions

1. Transfer defrosted raw shrimps (drain liquid) into a small microwavable bowl.Season with salt & pepper & 1 tbsp of oil before covering with plastic wrap.
2. Reserve Lemon, parmesan, spinach and remove parchment liner. Place wooden tray and bowl of shrimps in microwave for 4 minutes. 
3. Add creamy lemon sauce (lid loosely on) to microwave with the tray & bowl of shrimps. Cook for a further 2-3 minutes until pipping hot & shrimp are cooked through.
4. Mix the shrimps, creamy lemon sauce, linguine, peas and raw spinach in a large bowl so the spinach. Finish with a squeeze of ¼ of a lemon and parmesan.

Cooking tips: 

• For best results use a non-stick frying pan for stovetop instructions to prevent shrimps and pasta from sticking.

Cals 740, Fat 39g, Sat Fat 18g, Protein 39g, Fibre 4g, Carbohydrates 58g, Total Sugars 3g, sodium 870mg,

Shrimps and creamy lemon sauce suitable for home freezing.