Family Pasta Night: Shrimp with Penne in Tomato Sauce
build your own & enjoy together!
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
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
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
80 g
Shrimp
(Contains: Schaaldieren)
100 g
Passata
1 piece
Garlic
½ piece
Courgette
½ piece
Romano pepper
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ sachet(s)
Dried oregano
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Slice the courgette into thin crescents and the Romano pepper into thin strips.
- Transfer both to a parchment-lined baking sheet, being sure to keep them separate. Drizzle with olive oil and scatter over half of the oregano, then season with salt and pepper.
- Roast in the oven for 15 - 20 minutes, or until done.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the rest of the oregano for 3 - 4 minutes or until golden, then transfer to a small bowl and set aside.
- Crush or mince the garlic. Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the shrimp with half of the garlic for 3 minutes, or until done. Season with salt and pepper and set aside.
- In the same pan, heat the passata, Sicilian-style herbs, balsamic vinegar and sugar with the rest of the garlic for 2 - 3 minutes over medium-high heat.
- Transfer the pasta to the sauce and toss well to combine, adding some pasta water as necessary if it seems too dry. Season to taste with salt and pepper.
- Chop the basil.
- Serve the pasta in bowls or deep plates.
- Serve the elements separately at the table and allow everyone to build their own bowl, or if preferred, just plate each portion directly.
