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.

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.