Garlic Shrimp Linguine
Garlic Shrimp Linguine

Garlic Shrimp Linguine

in tomato-fennel sauce with fresh basil

You'll season this dish with Sicilian herbs. This mix includes tomato, onion, pepper, basil and oregano.

Tags:
Calorie Smart
Extra Veggies
Family
High Protein
Allergens:
Wheat
Crustaceans

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

100 g

Passata

90 g

Linguine

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

½ piece

Garlic

½ piece

Fennel

½ sachet(s)

Sicilian-style herb mix

5 g

Fresh basil

½ piece

Red onion

½ piece

Romano pepper

¼ piece

Lemon

80 g

Shrimp

(Contains Crustaceans)

Not included in your delivery

½ tablespoon

[Plant-based] butter

1 tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2228 kJ
Calories532 kcal
Fat8 g
Saturated Fat4.6 g
Carbohydrate83 g
Sugar16.9 g
Dietary Fiber9.4 g
Protein27.8 g
Salt1.5 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 with Lid
Casserole

Cooking Steps

Prepare
1
  • Quarter the fennel and discard the core, then cut the fennel into thin strips.
  • Slice the onion and Romano pepper into half rings. Finely chop the basil and crush or mince the garlic.
  • Boil plenty of water in a pot or saucepan and cook the linguine for 10 - 12 minutes, covered.
  • Reserve some of the pasta water, then drain and set aside.

Did you know... 200g fennel contains almost a quarter of the RDA of potassium. Potassium has an important role in our nervous system as well as in maintaining normal levels of fluid inside our cells.

Fry the shrimp
2
  • Melt the butter in a deep frying pan over medium-high heat and fry the shrimp for 1 - 2 minutes per side.
  • Season to taste with salt and pepper, then remove from the pan and set aside.
Make the sauce
3
  • Place the pan back over medium-high heat and fry the fennel with the onion and Romano pepper for 5 - 7 minutes until done.
  • Stir in the garlic and the Sicilian-style herbs and fry for 2 - 3 more minutes.
  • Deglaze with the balsamic vinegar and 1 tbsp per person of the reserved pasta water.
  • Stir in the passata and allow to simmer gently for 4 - 5 minutes, seasoning to taste with salt and pepper.
Serve
4
  • Stir the linguine and the shrimp into the sauce (see Tip).
  • Serve the shrimp linguine on plates. 
  • Zest a quarter of the lemon per person directly over the plate and then cut the lemon into wedges.
  • Garnish with the fresh basil and serve with the lemon wedges.

Tip: add some more pasta water as necessary if the sauce is too dry.