Quick Spaghetti with Garlic-Lemon Shrimp
in creamy tomato sauce with arugula- Schaaldieren
- Tarwe
- Melk (inclusief lactose)
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
Recipe Developer Chiara: "Shrimp and lemon are a golden duo in the kitchen and play the leading role in this dish. I chose to balance these two ingredients with cream. The tomatoes complete the dish with a sweet and savoury note."
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
90 g
Spaghetti
(Contains: Lupine, Ei, Mosterd, Soja, May contain traces of allergens, Tarwe)
125 g
Red cherry tomatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Arugula
½ piece
Red onion
½ piece
Lemon
1 piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the spaghetti.
- Halve the cherry tomatoes and slice the onion into half rings.
- Crush or mince the garlic. Cut half of the lemon into wedges and juice the rest into a small bowl.
- Boil the spaghetti for 10 - 12 minutes, covered, then reserve a small amount of the pasta water before draining and setting aside.
- Heat the olive oil in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the cherry tomatoes, shrimp, garlic and half of the lemon juice, then fry for another 1 - 2 minutes.
Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.
- Add the cream and crumble in the stock cube (see pantry for amount).
- Allow the sauce to reduce for 1 minute (see Tip).
- Add the spaghetti and cook for 1 more minute, seasoning to taste with salt and pepper.
Tip: add a splash of the reserved pasta water as necessary if the sauce is too thick.
- Serve the shrimp spaghetti on deep plates.
- Top with the arugula and drizzle with the rest of the lemon juice.
- Garnish with the rest of the lemon wedges.
