Harissa Shrimp Linguine with Parmigiano Reggiano
with Romano pepper & oregano
There is a special ingredient in your box! Parmigiano Reggiano owes its name to the Italian provinces of Parma and Reggio Emilia. A true D.O.P. cheese!
Tags:
Calorie Smart
•Family
•Special Ingredient
Allergens:
Melk (inclusief lactose)
•Gluten
•Tarwe
•Schaaldieren
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time30 minutes
DifficultyHard
Ingredients
Serving amount
½ piece
Romano pepper
1 piece
Garlic
½ piece
Red onion
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
¼ sachet(s)
Dried oregano
15 g
Harissa
80 g
Shrimp
(Contains: Schaaldieren)
½ pack
Chopped tomatoes with basil
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)2780 kJ
Calories664 kcal
Fat17.8 g
Saturated Fat4.6 g
Carbohydrate88 g
Sugar20.8 g
Dietary Fiber9 g
Protein31.5 g
Salt3 g
Potassium154.3 mg
Calcium20.5 mg
Iron0.4 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
•Fryingpan with lid
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the linguine for 9 - 11 minutes, then drain and set aside.
- Cut the Romano pepper into rings.
- Chop the onion and crush or mince the garlic.
2
- 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.
3
- 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 chopped tomatoes, 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.
4
- Transfer the linguine 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 linguine on plates. Garnish with the Parmigiano Reggiano.
