Jumbo Shrimp with Fresh Tagliatelle
in spicy tomato sauce with Brandt & Levie sausage
Panko is a type of Japanese breadcrumb. The large, flaky crumbs become extra crunchy after frying!
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
1 piece
Garlic
½ piece
Onion
¼ piece
Red chili pepper
½ piece
Bell pepper
⅓ sachet(s)
Dried thyme
½ piece
Lemon
65 g
Jumbo shrimp
(Contains: Schaaldieren)
5 g
Fresh curly parsley
(May be present: Selderij)
½ pack
Chopped tomatoes
15 g
Panko breadcrumbs
(Contains: Tarwe)
125 g
Fresh tagliatelle
(Contains: Tarwe, Ei)
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
¼ teaspoon
Sugar
25 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper*. Dice the bell pepper. Cut open the sausage and squeeze the meat out of its skin.
*Take care, this ingredient is spicy! Use as preferred.
Heat a drizzle of olive oil in a deep non-stick frying pan over medium heat. Fry the onion and chili pepper with half of the garlic for 3 - 4 minutes, then add the sausage meat and fry for another 3 - 4 minutes, separating it as you do so. Add the bell pepper, the chopped tomatoes, the sugar, the stock and the thyme. Bring to the boil and allow to cook gently for 30 minutes.
Zest the lemon and then cut it into wedges. Finely chop the parsley. When the sauce has 10 minutes left, boil plenty of water in a pot or saucepan. Cook the fresh tagliatelle for 4 minutes until done, then drain.
Meanwhile, heat a drizzle of olive oil in a frying pan over high heat and fry the panko for 3 - 4 minutes or until golden-brown. Transfer to a bowl, then add half of the parsley and 0.5 tsp lemon zest per person. Mix well to combine and set aside.
Heat another drizzle of olive oil in the same pan over medium-high heat. Fry the shrimp with the rest of the garlic for 2 - 4 minutes, or until the shrimp are done. Squeeze one lemon wedge per person directly into the pan, then season to taste with salt and pepper.
Stir the rest of the parsley into the tomato sauce, along with the juice of one lemon wedge per person. Season to taste with a generous amount of salt and pepper. Stir the tagliatelle into the sauce, then serve on plates. Top with the shrimp and garnish with the panko breadcrumbs.
