DIY Shrimp Pasta Bowl with Tomato Sauce
pick 'n' mix toppings: mozzarella, basil, golden panko & more!4.5(256)
Calories
:
756 kcalProtein
:
34.7g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Family
Allergens:
- Gluten
- Tarwe
- Schaaldieren
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
80 g
Shrimp
(Contains: Schaaldieren)
100 g
Passata
1 piece
Garlic
½ piece
Courgette
½ piece
Romano pepper
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
⅗ sachet(s)
Sicilian-style herb mix
15 g
Panko breadcrumbs
(Contains: Tarwe)
½ sachet(s)
Dried oregano
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3164 kJ
Calories756 kcal
Fat26.4 g
Saturated Fat7.4 g
Carbohydrate90.2 g
Sugar15.4 g
Dietary Fiber9.4 g
Protein34.7 g
Salt2.1 g
Potassium220 mg
Calcium33 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
•Baking Sheet with Baking Paper
•Pan
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 210°C.
- Slice the courgette into thin crescents and the Romano pepper into thin strips.
- Transfer both to a parchment-lined baking sheet, being sure to keep them separate. Drizzle with olive oil and scatter over half of the oregano, then season with salt and pepper.
- Roast in the oven for 15 - 20 minutes, or until done.
2
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the penne for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the rest of the oregano for 3 - 4 minutes or until golden, then transfer to a small bowl and set aside.
3
- Crush or mince the garlic. Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the shrimp with half of the garlic for 2 - 3 minutes, or until done. Season with salt and pepper and set aside.
- In the same pan, heat the passata, Sicilian-style herbs, balsamic vinegar and sugar with the rest of the garlic for 2 - 3 minutes over medium-high heat.
4
- Transfer the pasta to the sauce and toss well to combine, adding some pasta water as necessary if it seems too dry. Season to taste with salt and pepper.
- Chop the basil.
- Serve the pasta in bowls or deep plates.
- Serve all the elements separately at the table: the courgette, Romano pepper, shrimp, panko, mozzarella and basil. Allow everyone to build their own pasta bowl as preferred.
