Sweet & Sticky Curried Shrimp with Mafaldine
with tarragon, lemon & creamy courgette sauce
Allergens:
Crustaceans
•Wheat
•Milk
•Celery
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
80 g
Shrimp
(Contains Crustaceans)
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
½ piece
Courgette
½ piece
Green bell pepper
2.5 g
Fresh tarragon
100 milliliters
Heavy cream
(Contains Milk)
½ piece
Lemon
25 g
Chopped onion
½ piece
Garlic
⅓ sachet(s)
Curry powder
(Contains Celery, Mustard)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Flour
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3321 kJ
Calories794 kcal
Fat34.6 g
Saturated Fat19.6 g
Carbohydrate88.1 g
Sugar17.6 g
Dietary Fiber8.6 g
Protein27.8 g
Salt1 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
•Paper Towel
Cooking Steps
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.