Creamy Shrimp Linguine
with lemon, tomato & roasted courgette
Lemons not only add a fresh touch and some bright colour to your dish, but they also help support your digestion!
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
½ piece
Courgette
1 piece
Garlic
¼ piece
Lemon
90 g
Linguine
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Onion
½ sachet(s)
BBQ spice rub
1.5 piece
Tomato
50 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
Not included in your delivery
¼ tablespoon
Sunflower oil
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Slice the courgette into 1cm crescents and transfer to a parchment-lined baking sheet. Add half each of the BBQ rub* and olive oil, then season with salt and pepper. Roast in the oven for 20 - 30 minutes or until done (see Tip).
*Take care, this ingredient is spicy! Use as preferred.
Tip: keep an eye on the courgette, it may need more or less time depending on your oven and how thickly you sliced it.
Meanwhile, chop the onion and crush or mince the garlic. Dice the tomato into 1cm chunks, then zest and juice the lemon. Boil plenty of water in a pot or saucepan and cook the linguine for 10 - 12 minutes. Reserve a small amount of the pasta water, then drain and set aside.
Pat the shrimp dry with kitchen paper. Heat the rest of the olive oil in a deep frying pan over medium-high heat and fry the shrimp with half of the garlic for 3 - 4 minutes (see Tip). Remove from the pan and set aside under aluminium foil.
Tip: shrimp cook very quickly and can easily become tough, so be sure not to fry them any longer than indicated.
Heat the sunflower oil in the same pan and fry the onion with the rest of the garlic for 1 minute over medium-low heat. Add the tomato and the rest of the BBQ rub. Fry for 2 minutes until soft, then lower the heat and stir in the Oatly cream alternative (see Tip). Season to taste with salt and pepper.
Tip: if the sauce seems too thick, add a splash of the reserved pasta water as preferred.
Transfer the linguine to the sauce and mix well to combine, then add half each of the shrimp and courgette. Stir in 1 tsp lemon juice per person and a pinch of lemon zest.
Serve the linguine on plates and top with the rest of the courgette and shrimp. Garnish with the rest of the lemon zest as preferred.
Did you know… shrimp may be low in calories, but they are rich in protein and calcium.
