Orechiette with Shrimps and Romano Pepper
with Greek-style Cheese and parsley for the parents
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Orecchiette
(Contains Gluten, Wheat May be present Egg, Mustard, Soy, Lupin)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.