Sweet & Sticky Curried Shrimp with Mafaldine

Name: Sweet & Sticky Curried Shrimp with Mafaldine with tarragon, lemon & creamy courgette sauce
Total time: 10 min
Yield: 2
Cuisine: French
Ingredients: 160 g Shrimp; 180 g Mafaldine; 1 piece Courgette; 1 piece Bell Pepper; 5 g Fresh tarragon; 200 milliliters Heavy cream; 1 piece Lemon; 50 g Chopped onion; 1 piece Garlic; ⅔ sachet(s) Curry powder; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 2 teaspoon Flour; ½ piece Low sodium vegetable stock cube; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with tarragon, lemon & creamy courgette sauce

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Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.

Allergens:

Schaaldieren

•Tarwe

•Melk (inclusief lactose)

•Selderij

•Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Shrimp

(Contains: Schaaldieren)

90 g

Mafaldine

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

½ piece

Courgette

½ piece

Bell Pepper

2.5 g

Fresh tarragon

100 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

½ piece

Lemon

25 g

Chopped onion

½ piece

Garlic

⅓ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

1 teaspoon

Flour

¼ piece

Low sodium vegetable stock cube

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3321 kJ

Calories794 kcal

Fat34.6 g

Saturated Fat19.6 g

Carbohydrate88.1 g

Sugar17.6 g

Dietary Fiber8.6 g

Protein27.8 g

Salt1 g

Potassium280 mg

Calcium37 mg

Iron0.9 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

•Casserole

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
Reserve some of the pasta water, then drain and set aside.
Meanwhile, cut the bell pepper into thin strips.
Crush or mince the garlic.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the bell pepper with the garlic and onion for 2 minutes.
Dice the courgette and finely chop the tarragon, then add both to the pan and fry for 3 - 4 minutes.
Add the flour and crumble in the stock cube (see pantry for amounts).

Add the cream and some pasta water as preferred, then mix well and allow to simmer until serving. Season to taste with salt and pepper.
Meanwhile, melt a knob of butter in a frying pan over high heat. Pat the shrimp dry with kitchen paper.
Fry the shrimp with the curry spices for 1 - 2 minutes.
Stir in the honey, then turn off the heat.

Cut the lemon into six wedges and squeeze one wedge per person directly into the sauce.
Serve the mafaldine on deep plates, topped with the sauce and the shrimp in their cooking juices.
Serve the rest of the lemon wedges alongside.