Garlic Shrimp Linguine
in tomato-fennel sauce with fresh basil
Though not common, fennel can actually grow up to 2 meters tall. Fortunately, the fennel in your box is a lot smaller than that, and therefore much easier to prepare!
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
100 g
Passata
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Fennel
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh basil
(May be present: Selderij)
½ piece
Red onion
½ piece
Romano pepper
¼ piece
Lemon
80 g
Shrimp
(Contains: Schaaldieren)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Quarter the fennel and discard the core, then cut the fennel into thin strips.
- Slice the onion and Romano pepper into half rings. Finely chop the basil and crush or mince the garlic.
- Boil plenty of water in a pot or saucepan and cook the linguine for 10 - 12 minutes, covered.
- Reserve some of the pasta water, then drain and set aside.
Did you know... 200g fennel contains almost a quarter of the RDA of potassium. Potassium has an important role in our nervous system as well as in maintaining normal levels of fluid inside our cells.
- Melt the butter in a deep frying pan over medium-high heat and fry the shrimp for 1 - 2 minutes per side.
- Season to taste with salt and pepper, then remove from the pan and set aside.
- Place the pan back over medium-high heat and fry the fennel with the onion and Romano pepper for 5 - 7 minutes until done.
- Stir in the garlic and the Sicilian-style herbs and fry for 2 - 3 more minutes.
- Deglaze with the balsamic vinegar and 1 tbsp per person of the reserved pasta water.
- Stir in the passata and allow to simmer gently for 4 - 5 minutes, seasoning to taste with salt and pepper.
- Stir the linguine and the shrimp into the sauce (see Tip).
- Serve the shrimp linguine on plates.
- Zest a quarter of the lemon per person directly over the plate and then cut the lemon into wedges.
- Garnish with the fresh basil and serve with the lemon wedges.
Tip: add some more pasta water as necessary if the sauce is too dry.
