Discovery: 15min - European - seafood - use: tuinkers
with creamy lemon sauce, fennel and spinachCalorieën
:
842 kcalEiwit
:
34.6g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkAllergenen:
- Schaaldieren
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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 gram
Kookroom
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
½ zakje(s)
Aardappelkruidenmix
10 gram
Grana Padanovlokken DOP
(Bevat: Melk (inclusief lactose), Ei)
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
½ el
Olijfolie
1 el
[Plantaardige] roomboter
naar smaak
Peper en zout
Benodigdheden
•Pan
•Hapjespan met deksel
•Koekenpan
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
