Garlic Shrimp Orecchiette with Romano Pepper

Name: Garlic Shrimp Orecchiette with Romano Pepper & for parents: Greek-style cheese, arugula & parsley
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 180 g Orecchiette; 160 g Shrimp; 2 piece Garlic; 1 piece Onion; 1 piece Romano pepper; 200 g Passata; 1 sachet(s) Sicilian-style herb mix; 10 g Fresh flat leaf parsley; 50 g Greek-style cheese; 40 g Arugula; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 1 teaspoon Sugar; 1 teaspoon Balsamic vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

& for parents: Greek-style cheese, arugula & parsley

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Orecchiette is a typical pasta from Puglia, a region in southern Italy. It gets its name from its shape, which resembles small ears.

Tags:

Calorie Smart

•Family

Allergens:

Gluten

•Hvede

•Crustaceans

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Orecchiette

(Contains: Gluten, Hvede May be present: Uova, Senape, Soja)

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: Sellerie)

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)2701 kJ

Calories646 kcal

Fat19.8 g

Saturated Fat9.6 g

Carbohydrate81.9 g

Sugar14 g

Dietary Fiber7 g

Protein32.1 g

Salt2.1 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

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

•Paper Towel

Cooking Steps

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

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 and add it to the vegetables. Fry for 1 more minute.
Stir in the passata, Sicilian-style herbs, sugar and balsamic vinegar. Season to taste with salt and pepper, then allow to simmer over low heat until serving.

Pat the shrimp dry with kitchen paper. Thinly slice the rest of the garlic.
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, transfer to the sauce and cook for 1 minute.

For parents: serve the arugula on deep plates and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper, then top with the pasta and shrimp. Crumble over the cheese and garnish with the parsley.
For kids: serve the pasta on deep plates and top with the shrimp.