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W34 - SuperQuick: 10 min - seafood
with courgette, bell pepper and Tarragon
Allergenen :
Schaaldieren
•Tarwe
•Melk (inclusief lactose)
•Selderij
•Mosterd
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
80 gram
Garnalen
(Bevat Schaaldieren)
90 gram
Mafaldine
(Bevat Tarwe Kan bevatten Eieren, Soja)
½ stuk(s)
Courgette
½ stuk(s)
Groene paprika
2.5 gram
Verse dragon
100 ml
Slagroom
(Bevat Melk (inclusief lactose))
½ stuk(s)
Citroen
25 gram
Gesneden ui
½ stuk(s)
Knoflookteen
⅓ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
Zelf toevoegen
½ el
Olijfolie
½ el
[Plantaardige] roomboter
1 tl
Bloem
¼ stuk(s)
Zoutarm groentebouillonblokje
1 tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3321 kJ
Energie (kcal)794 kcal
Vetten34.6 g
waarvan verzadigd19.6 g
Koolhydraten88.1 g
waarvan suikers17.6 g
Vezels8.6 g
Eiwitten27.8 g
Zout1 g
Benodigdheden
•Pan
•Hapjespan
•Koekenpan
•Keukenpapier
Instructies
1
- 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.
2
- 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).
3
- 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.
4
- 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.
