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

with creamy lemon sauce, fennel and spinach

Allergenen:
Schaaldieren
Gluten
Tarwe
Melk (inclusief lactose)
Ei

Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.

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 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

Voedingswaarden

Energie (kJ)3524 kJ
Energie (kcal)842 kcal
Vetten39.6 g
waarvan verzadigd22.3 g
Koolhydraten82 g
waarvan suikers13.8 g
Vezels7.9 g
Eiwitten34.6 g
Zout2.1 g
Potassium697.2 mg
Calcium107 mg
Iron2.3 mg

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.

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