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Shrimp & Nduja with Fresh Tagliatelle

Shrimp & Nduja with Fresh Tagliatelle

in tomato sauce with arugula & Grana Padano

Calories

:

1015 kcal

Protein

:

38.6g protein

Total

:

20 minutes

Difficulty

:

Medium

Family

New Ingredient

Allergens:

Schaaldieren
Ei
Melk (inclusief lactose)
Tarwe
Gluten
Melk (inclusief lactose)
Mosterd
Noten
Schaaldieren
Soja
Vis
Walnoten
Weekdieren
May contain traces of allergens

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

60 g

Shrimp

(Contains: Schaaldieren)

½

Tomato paste

½ sachet(s)

Sicilian-style herb mix

½ piece

Garlic

½ piece

Red onion

125 g

Mini Roma tomatoes

20 g

Arugula

20 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

150 g

Cooking cream

(Contains: Melk (inclusief lactose))

25 g

Nduja

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4247 kJ

Calories1015 kcal

Fat54 g

Saturated Fat27.1 g

Carbohydrate90.7 g

Sugar20.3 g

Dietary Fiber8.5 g

Protein38.6 g

Cholesterol17.5 mg

Salt2 g

Potassium575 mg

Calcium27.8 mg

Iron1 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

•Tall-Sided Pan

Cooking Steps

Prepare

1

Boil plenty of salted water in a pot or saucepan for the tagliatelle.
Tear the nduja into small chunks.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the nduja with the shrimp for 3 minutes until lightly browned, then remove from the pan and set aside.
Meanwhile, chop the onion and crush or mince the garlic.

Make the sauce

2

In the same pan, fry the garlic, the onion and the tomatoes for 2 - 3 minutes over medium-high heat.
Stir in the tomato paste and fry for 2 - 3 minutes, then add the cream and the Sicilian-style herbs.
Allow to reduce for 2 - 3 minutes and season to taste with salt and pepper.

Boil the tagliatelle

3

Boil the tagliatelle for 4 minutes, then reserve some of the pasta water before draining and setting aside.
Meanwhile, transfer the nudja and the shrimp to the sauce.
Lower the heat and allow to reduce further until the tagliatelle is done.

Serve

4

Transfer the tagliatelle to the sauce, along with 1 - 2 tbsp pasta water per person. Mix well to combine.
Serve the arugula on plates and top with the tagliatelle.
Garnish with the Grana Padano to finish.

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