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Linguine met grote garnalen

Linguine met grote garnalen

Linguine met grote garnalen

met puntpaprika, harissa en basilicum

Puntpaprika's hebben een bijzonder zoete smaak. Deze groente heeft een wat dunnere huid in vergelijking met de gewone paprika. Hierdoor heb je geen last van de velletjes van de vrucht!

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Tarwe

•Schaaldieren

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time30 minutes

DifficultyHard

Ingredients

Serving amount

½ piece

Romano pepper

1 piece

Garlic

½ piece

Onion

½ piece

Tomato

2.5 g

Fresh basil

½ piece

Parmigiano Reggiano DOP

90 g

Linguine

100 g

Passata

¼ sachet(s)

Dried oregano

10 g

Harissa

130 g

Jumbo shrimp

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)2702 kJ

Calories646 kcal

Fat17.9 g

Saturated Fat4.5 g

Carbohydrate80.5 g

Sugar12.1 g

Dietary Fiber7.5 g

Protein37.8 g

Salt1.9 g

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

•Fryingpan with lid

•Pan

•Grater

Cooking Steps

Snijden

1

Snijd de puntpaprika in reepjes. Pers de knoflook of snijd fijn en snipper de ui. Snijd de tomaat in kleine blokjes. Snijd de basilicumblaadjes in fijne reepjes.

Weetje: Wist je dat puntpaprika naast vitamine C ook rijk is aan vitamine E? Deze antioxidant beschermt onze cellen en organen tegen schadelijke invloeden van buitenaf. Je vindt vitamine E ook in zonnebloemolie, volkoren producten, noten, zaden en groene groenten.

Puntpaprika bakken

2

Verhit de helft van de olijfolie in een koekenpan met deksel op middelhoog vuur. Voeg de puntpaprika toe aan de pan en bak 6 - 7 minuten. Breng op smaak met peper en zout. Haal uit de pan en bewaar apart.

Pasta koken

3

Breng ondertussen ruim water aan de kook in een pan met deksel. Kook de linguine, afgedekt, 11 - 13 minuten. Giet daarna af en laat zonder deksel uitstomen.

Saus maken

4

Verhit de overige olijfolie in de koekenpan van de puntpaprika. Voeg de garnalen, ui en de knoflook toe aan de pan en fruit 2 - 3 minuten. Verlaag het vuur en haal de garnalen uit de pan. Voeg de passata, tomatenblokjes, gedroogde oregano, rodewijnazijn, suiker en harissa toe aan de pan en laat, afgedekt, 6 - 8 minuten zachtjes koken. Rasp ondertussen het blokje Parmigiano Reggiano.

Pasta mengen

5

Voeg de linguine en de helft van de puntpaprika toe aan de saus. Schep goed om. Breng op smaak met peper, zout en extra vierge olijfolie naar smaak.

Serveren

6

Verdeel de pasta over de borden en garneer met het basilicum, de overige puntpaprika, de geraspte Parmigiano Reggiano en de grote garnalen.

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