Creamy Shrimp Mafaldine
with leek, tomato & fresh dill
Dill is not only flavourful, but it also contains antioxidants and vitamin C, making it a healthy and tasty addition to many dishes.
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
Onion
1 piece
Garlic
1.5 piece
Tomato
½ piece
Leek
5 g
Fresh dill
(May be present: Selderij)
80 g
Shrimp
(Contains: Schaaldieren)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
¼ sachet(s)
Italian seasoning
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
White wine vinegar
25 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the mafaldine. Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Dice the tomato and slice the leek into half rings.
- Pull the dill leaves off the stems.
- Heat the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 1 minute, then stir in the shrimp and fry for 2 - 3 minutes.
- Deglaze with the white wine vinegar (see Tip).
Tip: if you have white wine at home, use this instead of vinegar so as to add more flavour.
- Boil the mafaldine for 7 - 9 minutes, then drain and set aside.
- To the shrimp, add the stock, tomatoes, leek, cream and Italian seasoning, along with half of the dill.
- Allow to simmer until the mafaldine is done. Season to taste with salt and pepper.
Did you know... shrimp may be low in calories, but they are rich in protein and calcium.
- Transfer the mafaldine to the creamy shrimp sauce. Toss well to combine, then season to taste with salt and pepper.
- Serve the mafaldine on deep plates and drizzle with extra virgin olive oil as preferred.
- Garnish with the rest of the dill to finish.
