Shrimp Fusilli in Creamy Curry Sauce
with goat's cheese, courgette & lamb's lettuce
Toasting sunflower seeds brings out their rich, nutty flavour and adds a satisfying crunch to this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
20 g
Lamb's lettuce
¼ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
25 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
½ piece
Courgette
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
- Meanwhile, slice the onion into half rings.
- Slice the courgette into crescents and cut the Romano pepper into strips.
- Toast the sunflower seeds in a frying pan until lightly golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the courgette, Romano pepper and onion for 3 - 4 minutes.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Add the shrimp to the pan and fry for 3 minutes.
- When the shrimp are done, stir in the cream and the curry powder.
- Season to taste with salt and pepper, then add the pasta and mix well to combine.
- Add a splash of the reserved pasta water as necessary if the sauce is too thick.
- Serve the lamb's lettuce on plates and top with the pasta.
- Crumble over the goat's cheese and garnish with the sunflower seeds.
