Creamy pasta with curried shrimp
with courgette, leek and Parmigiano
Tags:
Calorie Smart
Allergens:
Wheat
•Crustaceans
•Fish
•Milk
•Celery
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
90 g
Casarecce
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
80 g
Shrimp
(Contains Crustaceans)
½ piece
Garlic
½ piece
Courgette
½ piece
Leek
5 g
Fresh flat leaf parsley & chives
50 g
Beurre blanc
(Contains Fish, Milk, Celery, Wheat)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
¼ sachet(s)
Curry powder
(Contains Celery, Mustard)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
[Plant-based] butter
1 teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2789 kJ
Calories667 kcal
Fat23.6 g
Saturated Fat13.8 g
Carbohydrate77.5 g
Sugar10.1 g
Dietary Fiber8.5 g
Protein31.8 g
Salt1.5 g
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
•Grater
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes, or until cooked, then drain.
- Meanwhile, slice the courgette into crescents.
- Chop the leek into thin rings.
- Crush or mince the garlic.
2
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the courgette with the leek and garlic for 4 - 6 minutes. Season with salt and pepper.
- Meanwhile, grate the Parmigiano and chop the fresh herbs.
- Add the flour to the veggies and fry for 1 minute, then add 50ml pasta water per person and stir well to combine.
- Add the beurre blanc sauce, half of each the Parmigiano and the fresh herbs, crumble in the stock cube and stir well. Let simmer on low heat until serving.
3
- Melt a knob of butter in a frying pan over high heat.
- Add the shrimp and 1/4 bag of curry powder per person to the pan and fry for 1 - 2 minutes. Season with salt and pepper.
- When the pasta is done, transfer it to the sauce and mix well to combine. Season with salt and pepper.
4
- Serve the pasta on deep plates.
- Top with the shrimp, and garnish with the rest of the herbs and the Parmigiano.
Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.