English

Creamy Curry Shrimp Pasta

Name: Creamy Curry Shrimp Pasta with courgette, leek & Parmigiano Reggiano
Total time: 15 min
Yield: 2
Cuisine: Belgian
Ingredients: 180 g Casarecce; 160 g Shrimp; 1 piece Garlic; 1 piece Courgette; 1 piece Leek; 10 g Fresh flat leaf parsley & chives; 100 g Beurre blanc; 20 g Parmigiano Reggiano DOP; ½ sachet(s) Curry powder; ½ piece Low sodium vegetable stock cube; 2 tablespoon [Plant-based] butter; 2 teaspoon Flour; to taste Salt and pepper

with courgette, leek & Parmigiano Reggiano

4.0(316)

View our plans

Calories

672 kcal

Protein

33.6g protein

Total

15 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Gluten
Tarwe
Schaaldieren
Vis
Milk (including lactose)
Selderij
Mosterd
May contain traces of allergens
Ei
Mosterd
Soja
Milk (including lactose)
Tarwe
Vis
Gluten

A white wine reduction plus a generous amount of butter makes the perfect beurre blanc. This creamy and tangy sauce is especially delicious with seafood!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

90 g

Casarecce

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

80 g

Shrimp

(Contains: Schaaldieren)

½ piece

Garlic

½ piece

Courgette

½ piece

Leek

5 g

Fresh flat leaf parsley & chives

50 g

Beurre blanc

(Contains: Tarwe, Vis, Gluten, Milk (including lactose) May be present: Milk (including lactose), Tarwe, Vis, Gluten)

10 g

Parmigiano Reggiano DOP

(Contains: Milk (including lactose))

¼ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

[Plant-based] butter

1 teaspoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2812 kJ

Calories672 kcal

Fat23.9 g

Saturated Fat13.8 g

Carbohydrate76.6 g

Sugar8.5 g

Dietary Fiber8.2 g

Protein33.6 g

Salt1.5 g

Potassium220 mg

Calcium33 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes. Reserve at least 50ml of the pasta water per person, then drain and set aside.
Crush or mince the garlic.
Slice the courgette into crescents and chop the leek into thin rings.
Grate the cheese and finely chop the fresh herbs.

Melt a knob of butter in a deep frying pan over medium-high heat and fry the courgette, leek and garlic for 4 - 6 minutes. Season with salt and pepper.
Add the flour and fry for 1 minute, then add 50ml of the reserved pasta water per person and stir well to combine.
Crumble in the stock cube (see pantry for amount), then add the beurre blanc and half each of the cheese and fresh herbs. Mix well and let simmer over low heat until serving.

Melt a knob of butter in a frying pan over high heat and fry the shrimp with the curry powder for 1 - 2 minutes.
Transfer the pasta to the sauce and season to taste with salt and pepper.

Did you know... shrimp may be low in calories, but they're rich in protein and calcium.