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Harissa Shrimp Spaghetti with Parmigiano Reggiano

Name: Harissa Shrimp Spaghetti with Parmigiano Reggiano with fresh basil & Romano pepper
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Romano pepper; 2 piece Garlic; 1 piece Red onion; 1 piece Tomato; 5 g Fresh basil; 20 g Parmigiano Reggiano DOP; 200 g Passata; ½ sachet(s) Dried oregano; 30 g Harissa; 160 g Shrimp; 180 g Wholewheat spaghetti; ½ teaspoon Red wine vinegar; ½ teaspoon Sugar; 2 tablespoon Olive oil; to taste Extra virgin olive oil; to taste Salt and pepper

with fresh basil & Romano pepper

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Calories

616 kcal

Protein

31.2g protein

Total

35 minutes

Difficulty

Hard

Calorie Smart

Family

High Protein

Allergens:

Melk (inclusief lactose)
Schaaldieren
Gluten
Tarwe
Selderij
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

½ piece

Romano pepper

1 piece

Garlic

½ piece

Red onion

½ piece

Tomato

2.5 g

Fresh basil

(May be present: Selderij)

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

100 g

Passata

¼ sachet(s)

Dried oregano

15 g

Harissa

80 g

Shrimp

(Contains: Schaaldieren)

90 g

Wholewheat spaghetti

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

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)2576 kJ

Calories616 kcal

Fat18.9 g

Saturated Fat4.3 g

Carbohydrate73 g

Sugar16.2 g

Dietary Fiber12 g

Protein31.2 g

Cholesterol8.3 mg

Salt1.8 g

Trans Fat0.2 g

Potassium367.8 mg

Calcium146.9 mg

Iron0.8 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.

Cooking Steps

Boil plenty of water in a pot or saucepan. Cook the spaghetti for 10 - 12 minutes, then drain and set aside.
Cut the Romano pepper into rings.
Chop the onion and crush or mince the garlic.
Finely dice the tomato. Cut the basil leaves into thin ribbons.

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.

Did you know... the Romano pepper in this recipe contains vitamin C, a nutrient that contributes to the reduction of tiredness and fatigue.

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 passata, the tomato, 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.

Transfer the spaghetti 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 spaghetti on plates. Garnish with the basil and the Parmigiano Reggiano.