Creamy lemon pasta with Shrimp and cress
with fennel, courgette and Grana PadanoCalories
:
842 kcalProtein
:
34.6g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Schaaldieren
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
90 g
Casarecce
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
1 piece
Garlic
½ piece
Courgette
½ piece
Fennel
10 g
Cress
½ piece
Lemon
100 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
½ sachet(s)
Potato seasoning mix
10 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3524 kJ
Calories842 kcal
Fat39.6 g
Saturated Fat22.3 g
Carbohydrate82 g
Sugar13.8 g
Dietary Fiber7.9 g
Protein34.6 g
Salt2.1 g
Potassium697.2 mg
Calcium107 mg
Iron2.3 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 with Lid
•Tall-Sided Pan
Cooking Steps
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.
