Informations supplémentaires
30 min.
|
520 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Bring 2 litres salted water to a boil in a large pot, covered with a lid. Tear basil into 1 inch pieces. Cut pepper in half and remove stem and seeds. Dice into 1/4 inch pieces. Drain shrimp and pat dry with paper towel. If desired, remove tails and discard. Season well with salt and pepper.
2. Cook Pasta
Add pasta and cook for 8–10 minutes, or until al dente. Reserve 1/2 cup pasta water and drain in a sieve.
3. Finish Pasta
Heat 1 tbsp. olive oil in same pot over medium. Once hot, add peppers and cook for 3–4 minutes, until softened. Add spice blend and red pepper flakes to taste and cook for 30 seconds to 1 minute, or until fragrant. Reduce heat to low, add pasta, tomato blend, capers, arugula and 1/4 cup pasta water and stir until warmed through. Add 1 tbsp. pasta water at a time until desired consistency is reached.
4. Cook Shrimp
Meanwhile, heat 1 tbsp. olive oil in a large non-stick skillet over medium-high. Once hot, add shrimp and cook for 3–4 minutes, until shrimp is an internal temperature of 165°F. Reduce heat to low, add 2 tbsp. butter, garlic and herb blend and cook for 30 seconds to 1 minute, until fragrant.
5. Serve
Divide pasta between serving bowls. Top with shrimp and pour garlic butter overtop. - Garnish with parmesan and basil. Enjoy!
10unitWild Argentina Shrimps
8unitBasil
125unitMini colorful peppers
282mlSauce Mix (Tomato Sauce,Fire-Roasted Tomatoes,,)
2unitGarlic Clove(s)
0.5unitCapers
15gGrana Padano Cheese
200gBucatini
3gSpice Mix (Paprika,Onion Powder,Smoked Paprika,)
1.5gSpice Mix (Dried Parsley,Onion Powder,,)
1.972gChili Flakes
35gArugula
What you need
Large pot, Sieve, Large non-stick skillet
520 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
92g
31%
fat
5g
8%
cholesterol
190mg
63%
fiber
7g
28%
protein
33g
saturated
2g
10%
sodium
1650mg
69%
sugar
18g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg