Sweet & Sticky Curried Shrimp with Mafaldine
with tarragon, lemon & creamy courgette sauce
Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.
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
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
½ piece
Courgette
½ piece
Bell Pepper
2.5 g
Fresh tarragon
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
½ piece
Lemon
25 g
Chopped onion
½ piece
Garlic
⅓ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Flour
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Meanwhile, cut the bell pepper into thin strips.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the bell pepper with the garlic and onion for 2 minutes.
- Dice the courgette and finely chop the tarragon, then add both to the pan and fry for 3 - 4 minutes.
- Add the flour and crumble in the stock cube (see pantry for amounts).
- Add the cream and some pasta water as preferred, then mix well and allow to simmer until serving. Season to taste with salt and pepper.
- Meanwhile, melt a knob of butter in a frying pan over high heat. Pat the shrimp dry with kitchen paper.
- Fry the shrimp with the curry spices for 1 - 2 minutes.
- Stir in the honey, then turn off the heat.
- Cut the lemon into six wedges and squeeze one wedge per person directly into the sauce.
- Serve the mafaldine on deep plates, topped with the sauce and the shrimp in their cooking juices.
- Serve the rest of the lemon wedges alongside.
