Name: Linguine with shrimps and chorizo in white wine and butter With grana padano and roasted veggie salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 95 milliliters White wine; 240 g Shrimp; 180 g Linguine; 10 g Fresh basil; 60 g Diced chorizo; 1 piece Garlic; ½ piece Lemon; 40 g Mesclun; 20 g Salted almonds; 20 g Grana Padano flakes DOP; 1 piece Romano pepper; 1 piece Courgette; 3 teaspoon Smoked paprika; 1 tablespoon Olive oil; 80 g [Plant-based] butter; 1 tablespoon Balsamic vinegar; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

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Recipes

Linguine with shrimps and chorizo in white wine and butter

With grana padano and roasted veggie salad

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Allergens:

Zwaveldioxide en sulfiet

•Schaaldieren

•Gluten

•Tarwe

•Melk (inclusief lactose)

•Amandelnoten

•Pinda's

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

45 milliliters

White wine

(Contains: Zwaveldioxide en sulfiet)

120 g

Shrimp

(Contains: Schaaldieren)

90 g

Linguine

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

5 g

Fresh basil

(May be present: Selderij)

30 g

Diced chorizo

(Contains: Melk (inclusief lactose))

1 piece

Garlic

¼ piece

Lemon

20 g

Mesclun

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

10 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

½ piece

Romano pepper

½ piece

Courgette

1.5 teaspoon

Smoked paprika

Not included in your delivery

½ tablespoon

Olive oil

40 g

[Plant-based] butter

½ tablespoon

Balsamic vinegar

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4467 kJ

Calories1068 kcal

Fat57.1 g

Saturated Fat28.1 g

Carbohydrate82 g

Sugar14.2 g

Dietary Fiber7 g

Protein45.2 g

Salt2.2 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

•Saucepan

•Baking Sheet with Baking Paper

•Casserole

•Small Bowl

Cooking Steps

Preheat the oven to 220°C.
Boil plenty of water in a pot or saucepan, then boil the linguine for 10 minutes, covered. Drain when finished but save some of the pasta water and set aside. (see Tip)
Slice the courgette into half rounds of no more than 1 cm thickness.
Dice the romano pepper into strips.

Tip: Keep the pasta al dente because it will cook further in the sauce.

Transfer the veggies to a parchement-lindes baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 15 - 20 minutes.
Heat a drizzle of olive oil in a deep frying pan and fry the chorizo 2 - 3 minutes.
Add the shrimps to the chorizo and fry for 3 minutes. Remove the chorizo and shrimp from the pan and set aside but keep the oil in the pan.
In the meantime, crush or mince the garlic.

Reheat the same pan with the chorizo oil.
Add the garlic, smoked paprika, and stir-fry for 30 seconds. Deglaze with the wine and let it simmer for 1 - 2 minutes.
Add 75 ml of pasta water per person and bring to a boil
Add the linguine and butter and simmer for 3 - 4 minutes over medium heat.

Mix a dressing in a small bowl with the balsamic vinegar, honey and salt and pepper to taste.
Plate the mesclun on a large plate and drizzle half the dressing on top.
Place the veggies on top and drizzle the rest of the dressing.
Roughly chop the almonds.

Wash the lemon and grate the peel into the pasta.
Cut the lemon into 6 wedges. Squeeze 1 wedge of lemon into the pasta and more to taste.
Chop the basil finely.
Mix half of the chorizo and shrimps into the pasta and pepper and salt to taste.

Serve the linguine onto deep plates, serve the remaining shrimps and chorizo on top.
Garnish the pasta with the basil, grana padano flakes and a wedge of lemon.
Serve with the roasted veggie salad.
Garnish the veggie salad with the almonds.