Discovery: 15min - European - seafood - use: tuinkers

Name: Discovery: 15min - European - seafood - use: tuinkers with creamy lemon sauce, fennel and spinach
Total time: 15 min
Yield: 2
Cuisine: Europese
Ingredients: 160 gram Garnalen; 180 gram Casarecce; 2 stuk(s) Knoflookteen; 1 stuk(s) Courgette; 1 stuk(s) Venkel; 20 gram Tuinkers; 1 stuk(s) Citroen; 200 ml Kookroom; 1 zakje(s) Italiaanse kruiden; 1 zakje(s) Aardappelkruidenmix; 20 gram Grana Padanovlokken DOP; 1 stuk(s) Zoutarm groentebouillonblokje; 1 el Olijfolie; 2 el [Plantaardige] roomboter; naar smaak Peper en zout

with creamy lemon sauce, fennel and spinach

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Schaaldieren

•Gluten

•Tarwe

•Melk (inclusief lactose)

•Ei

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

80 gram

Garnalen

(Bevat: Schaaldieren)

90 gram

Casarecce

(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)

1 stuk(s)

Knoflookteen

½ stuk(s)

Courgette

½ stuk(s)

Venkel

10 gram

Tuinkers

½ stuk(s)

Citroen

100 ml

Kookroom

(Bevat: Melk (inclusief lactose))

½ zakje(s)

Italiaanse kruiden

½ zakje(s)

Aardappelkruidenmix

10 gram

Grana Padanovlokken DOP

(Bevat: Ei, Melk (inclusief lactose))

Zelf toevoegen

½ stuk(s)

Zoutarm groentebouillonblokje

½ el

Olijfolie

1 el

[Plantaardige] roomboter

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3666 kJ

Energie (kcal)876 kcal

Vetten44.3 g

waarvan verzadigd26 g

Koolhydraten80.4 g

waarvan suikers13.4 g

Vezels13.8 g

Eiwitten34.3 g

Zout2 g

Benodigdheden

•Pan

•Hapjespan met deksel

•Koekenpan

Instructies

Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the casarecce for 10 - 12 minutes. Reserve 50ml cooking liquid per person, then drain and set aside.
Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
Heat a drizzle of olive oil in a lidded deep frying over medium-high heat and fry the fennel, covered, for 3 minutes.
Meanwhile, crush or mince the garlic. Slice the courgette into crescents.

Take off the lid, add the garlic and courgette to the deep frying pan and fry for another 3- 4 minutes (add a splash of water if needed).
Meanwhile, zest the lemon and cut into quarters.
Tear off the cress or use scissors if preferred.

Add the cooking cream, Italian seasoning, lemon zest, the juice of 1 lemon wedge per person and the reserved cooking liquid to the vegetables and mix well. Season with salt and pepper. Simmer over medium heat until serving.
Meanwhile, melt the butter in a frying pan over medium-high heat and fry the shrimp with the potato seasoning for 3 minutes. Season to taste with pepper.

Mix the pasta with the sauce and serve on deep plates.
Top with the shrimp and drizzle over the butter sauce.
Garnish with the cress and Grana padano flakes and serve with the rest of the lemon wedges.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.