Curried Shrimp with Beurre Blanc Casarecce
with Parmigiano Reggiano, fresh herbs & courgette
A white wine reduction plus a generous amount of butter makes the perfect beurre blanc. This creamy and tangy sauce is especially delicious with seafood!
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
90 g
Casarecce
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
½ piece
Courgette
½ piece
Leek
5 g
Fresh flat leaf parsley & chives
50 g
Beurre blanc
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
¼ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
[Plant-based] butter
1 teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes. Reserve 50ml pasta water per person, then drain and set aside.
- Crush or mince the garlic.
- Slice the courgette into crescents and chop the leek into thin rings.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the courgette, leek and garlic for 4 - 6 minutes. Season with salt and pepper.
- Meanwhile, grate the cheese and finely chop the fresh herbs.
- Add the flour to the vegetables and fry for 1 minute.
- Add the pasta water and crumble in the stock cube (see pantry for amount).
- Add the beurre blanc and half each of the cheese and fresh herbs.
- Mix well to combine and then allow to simmer over low heat until serving.
- Melt a knob of butter in a frying pan over high heat. Fry the shrimp with the curry powder for 3 minutes.
- Transfer the pasta to the sauce and mix well to combine. Season to taste with salt and pepper.
- Serve the pasta on deep plates and top with the shrimp. Garnish with the rest of the cheese and fresh herbs.
