Harissa Shrimp Linguine with Parmigiano Reggiano
with fresh basil & Romano pepperCalories
:
666 kcalProtein
:
31.6g proteinDifficulty
:
HardCalorie Smart
Family
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Schaaldieren
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
According to Italians, each variety of pasta goes with a certain kind of sauce. For instance, linguine, the thicker brother of spaghetti, goes perfectly with a light, oil-based sauce!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Romano pepper
1 piece
Garlic
½ piece
Red onion
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
90 g
Linguine
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
¼ sachet(s)
Dried oregano
15 g
Harissa
80 g
Shrimp
(Contains: Schaaldieren)
½ pack
Chopped tomatoes with basil
Not included in your delivery
¼ teaspoon
Red wine vinegar
¼ teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2785 kJ
Calories666 kcal
Fat18 g
Saturated Fat4.6 g
Carbohydrate88.1 g
Sugar20.9 g
Dietary Fiber9.1 g
Protein31.6 g
Cholesterol8.3 mg
Salt3.1 g
Potassium171.8 mg
Calcium142.3 mg
Iron0.6 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
•Fryingpan with lid
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the linguine for 9 - 11 minutes, then drain and set aside.
- Cut the Romano pepper into rings.
- Chop the onion and crush or mince the garlic.
- Cut the basil leaves into thin ribbons.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the Romano pepper for 3 - 4 minutes.
- Stir in the shrimp and fry for 3 more minutes, seasoning to taste with salt and pepper.
- Remove everything from the pan and set aside under aluminum foil.
3
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Add the chopped tomatoes, the oregano, the harissa, the red wine vinegar and the sugar.
- Mix well, then cover with the lid and allow to simmer for 6 - 8 minutes.
- Grate the Parmigiano Reggiano in the meantime.
4
- Transfer the linguine and the Romano pepper mixture to the sauce and toss well to combine.
- Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the linguine on plates. Garnish with the basil and the Parmigiano Reggiano.
