Scampi Diabolique with Fresh Tagliatelle
in creamy ketchup-curry sauce with courgette & chives
There is a special ingredient in your box! With this fair trade and delicious ketchup, The Ketchup Club combats waste and provides a good income to farmers in Kenya.
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
125 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
120 g
Shrimp
(Contains: Schaaldieren)
25 milliliters
White wine
(Contains: Zwaveldioxide en sulfiet)
½ piece
Red onion
½ piece
Garlic
30 g
Tomato ketchup
1.5 teaspoon
Ground paprika
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
5 g
Fresh chives
(May be present: Selderij)
1 piece
Roma tomato
½ piece
Courgette
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1.5 tablespoon
Olive oil
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan for the tomato and tagliatelle. Chop the onion and crush or mince the garlic. Finely chop the chives. Quarter the courgette lengthways and then thinly slice it.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Stir in the curry powder and paprika and fry for 1 minute, then stir in the ketchup. Fry for 1 - 2 more minutes, then deglaze with the white wine and let the alcohol evaporate. Pour in the cream, then add the water and crumble in the stock cube (see pantry for amounts). Mix well and allow to reduce for 4 - 6 minutes, then turn down the heat and allow to simmer gently.
In the meantime, heat a drizzle of olive oil in another frying pan and fry the courgette for 6 - 8 minutes over medium-high heat. Season to taste with salt and pepper. Meanwhile, cut a shallow cross into the base of each tomato. Transfer to the pan of boiling water for 20 seconds, then remove the tomatoes with a slotted spoon. Leave the pan over the heat to use in the next step. Peel and finely chop the tomatoes, then transfer to a bowl along with half of the chives. Season to taste with salt and pepper, mix well and then set aside.
Boil the tagliatelle for 4 - 6 minutes, then drain and set aside (see Tip). When the courgette is done, stir it into the creamy sauce.
Tip: drizzle the tagliatelle with extra virgin olive oil so as to prevent it from sticking together.
Heat a drizzle of olive oil in the same frying pan over medium-high heat. Pat the shrimp dry with kitchen paper. Fry the shrimp for 3 - 4 minutes and season to taste with salt and pepper, then remove from the pan and set aside. Shortly before serving, stir the shrimp and the tomatoes into the sauce.
Serve the tagliatelle on plates and top with the sauce. Garnish with the rest of the chives.
Did you know... shrimp may be low in calories, but they are rich in protein and calcium.
