Garlic-Lemon Shrimp Spaghetti
in creamy tomato sauce with arugula
Scan the QR-code on your recipe card for a chance to win a SMEG fridge.
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
80 g
Shrimp
(Contains: Schaaldieren)
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
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 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, then reserve a small amount of the pasta water before draining and setting aside.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the tomatoes, the shrimp, the garlic and half of the lemon juice, then fry for 3 more 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 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.
