Curried Shrimp with Beurre Blanc Casarecce
with Parmigiano Reggiano, fresh herbs & courgette4.5(1,3K)
Calories
:
677 kcalProtein
:
31.6g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Tarwe
- Schaaldieren
- Milk (including lactose)
- Selderij
- Mosterd
- May contain traces of allergens
- Ei
- Mosterd
- Soja
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: Milk (including lactose))
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)2831 kJ
Calories677 kcal
Fat25.3 g
Saturated Fat14.1 g
Carbohydrate76.4 g
Sugar9.9 g
Dietary Fiber7.4 g
Protein31.6 g
Cholesterol8.3 mg
Salt1.7 g
Trans Fat0.1 g
Potassium461 mg
Calcium187.5 mg
Iron1.3 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
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes. Reserve 50ml 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.
2
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the courgette, leek and garlic for 4 - 6 minutes. Season with salt and pepper.
- Meanwhile, grate the cheese and finely chop the fresh herbs.
3
- Add the flour to the vegetables and fry for 1 minute.
- Add the pasta water and crumble in the stock cube (see pantry for amount).
- Add the beurre blanc and half each of the cheese and fresh herbs.
- Mix well to combine and then allow to simmer over low heat until serving.
4
- Melt a knob of butter in a frying pan over high heat. Fry the shrimp with the curry powder for 3 minutes.
- Transfer the pasta to the sauce and mix well to combine. Season to taste with salt and pepper.
- Serve the pasta on deep plates and top with the shrimp. Garnish with the rest of the cheese and fresh herbs.
