Orechiette with Shrimps and Romano Pepper

Orechiette with Shrimps and Romano Pepper

with Greek-style Cheese and parsley for the parents

Tags:
Family
Allergens:
Wheat
•Crustaceans
•Milk

The quantities provided above are averages only.

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

Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

90 g

Orecchiette

(Contains Wheat May be present Mustard, Soy, Lupin, Egg)

80 g

Shrimp

(Contains Crustaceans)

1 piece

Garlic

½ piece

Onion

½ piece

Romano pepper

100 g

Passata

½ sachet(s)

Sicilian-style herb mix

5 g

Fresh flat leaf parsley

(May be present Celery)

25 g

Greek-style cheese

(Contains Milk)

20 g

Arugula

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

½ teaspoon

Sugar

½ teaspoon

Balsamic vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2679 kJ
Calories640 kcal
Fat19.5 g
Saturated Fat9.6 g
Carbohydrate82.8 g
Sugar16.8 g
Dietary Fiber7.3 g
Protein30.3 g
Salt2.1 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
•Casserole
•Tall-Sided Pan

Cooking Steps

1
  • Boil plenty of salted water in a pot or saucepan and cook the orecchiette for 11 - 13 minutes, then drain and set aside.
  • In the meantime, dice the onion and Romano pepper.

Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

2
  • Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and Romano pepper for 4 - 6 minutes.
  • Meanwhile, crush or mince half of the garlic. Thinly slice the remaining garlic.
  • Add the crushed garlic to the vegetables and fry for 1 more minute.
  • Stir in the passata, Sicilian-style herb mix, sugar, and black balsamic vinegar. Season with salt and pepper. Simmer over a low heat until serving.
3
  • Pat the shrimp dry with kitchen paper.
  • Melt the butter in a frying pan over medium-high heat and fry the shrimp with the sliced garlic for 1 - 2 minutes per side. Season to taste with salt and pepper.
  • In the meantime, roughly chop the parsley.
  • When the pasta is done, add to the sauce and heat for 1 minute.
4
  • For the parents, add the arugula to a bowl, drizzle with extra virgin olive oil to taste and season with salt and pepper.
  • Serve the pasta on deep plates and top with the shrimp.
  • For the parents, also top with arugula, cheese and parsley.