Spanish-Inspired Seafood Linguine
with shrimp, lemon & aioli
Did you know that the word aioli is a combination of the Catalan words "ai" (garlic) and "oli" (oil)?
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
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
60 g
Shrimp
(Contains: Schaaldieren)
1 teaspoon
Smoked paprika
½ piece
Lemon
½ piece
Garlic
½ piece
Onion
½ pack
Diced tomatoes with garlic & onion
25 g
Aioli
(Contains: Mosterd, Ei May be present: Soja, Gluten, Melk (inclusief lactose), Vis, Schaaldieren, Selderij, Tarwe, Sesamzaad, Weekdieren, Gerst)
½ piece
Bell pepper
130 g
Fish medley: salmon, cod & pollock
(Contains: Vis)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
75 milliliters
Low sodium fish or vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Cut the bell pepper into strips.
- Transfer the shrimp and the garlic to a bowl, along with half of the smoked paprika (see Tip).
- Drizzle generously with olive oil and season with salt and pepper, then toss well to combine.
Tip: smoked paprika is quite strong, therefore use less if preferred or skip it altogether.
- Heat a large wok or deep frying pan over medium-high heat.
- Fry the shrimp in their marinade for 3 minutes, then remove from the pan and set aside.
- In the same pan, fry the onion for 1 - 2 minutes, then add the bell pepper and the rest of the smoked paprika and fry for 2 more minutes.
- Stir in the diced tomatoes and the stock and bring to a boil.
- Break the linguine in half and add it to the sauce.
- Cover with the lid and allow to simmer for 7 - 9 minutes, stirring regularly. Lower the heat if the sauce reduces too quickly.
- Cut the lemon into wedges and finely chop the parsley.
- Squeeze 1 lemon wedge per person into the sauce and stir in half of the parsley.
- Season the sauce with salt and pepper, then allow to cook for 4 - 5 minutes or until the linguine is done (see Tip).
- Stir in the fish medley and poach it for 1 - 2 minutes in the sauce.
- Stir in the shrimp.
Tip: if it seems very watery, remove the lid after 2 minutes. If it seems too dry, add a splash of stock.
- Serve the seafood linguine with the rest of the lemon wedges and the aioli.
- Garnish with the rest of the parsley.
