Garlic Shrimp Linguine
in tomato-fennel sauce with fresh basil
You'll season this dish with Sicilian herbs. This mix includes tomato, onion, pepper, basil and oregano.
Tags:
Calorie Smart
•Extra Veggies
•High Protein
•Family
Allergens:
Gluten
•Tarwe
•Schaaldieren
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
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
1 tablespoon
[Plant-based] butter
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2470 kJ
Calories590 kcal
Fat14.1 g
Saturated Fat8.6 g
Carbohydrate83.4 g
Sugar17.1 g
Dietary Fiber9.5 g
Protein28 g
Salt1.5 g
Potassium526.3 mg
Calcium88.5 mg
Iron1.7 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 with Lid
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- 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 9 -11 minutes, covered.
- Reserve some of the pasta water, then drain and set aside.
2
- Melt a knob of butter in a deep frying pan over medium-high heat. 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.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the shrimp for 3 minutes until done. Season to taste with salt and pepper.
- Stir the linguine and the shrimp into the sauce (see Tip).
Tip: add some more pasta water as necessary if the sauce seems too dry.
4
- Serve the 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.
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