avec poivrons
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Fusillis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Glaçage balsamique (sulfites) (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) • Épinards • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Crevettes
285 g
Fusilli
170 g
Poivron
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Bébés épinards
28 g
Glaçage balsamique
2 tbsp
Assaisonnement italien
2.15 g
Sel d'ail
2 g
Huile
0.5 tbsp
Beurre
2 tbsp
Sucre
0.25 tsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add half the Italian Seasoning and half the garlic salt. Cook for 30 sec, stirring frequently, until fragrant.
- Transfer shrimp to a plate.
- Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- To the same pan, add crushed tomatoes, balsamic glaze, remaining Italian Seasoning, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Once simmering, reduce heat to medium. Cook for 5-6 min, stirring often, until sauce thickens slightly.
- To the pot with fusilli, add sauce, spinach, any shrimp juices from the plate, half the Parmesan and half the reserved pasta water. (TIP: For a lighter sauce, add additional pasta water as needed.)
- Season with salt and pepper, to taste, then stir for 1-2 min, until spinach wilts.
- Divide fusilli between bowls.
- Top with shrimp.
- Sprinkle remaining Parmesan over top.
740
kcal
Calories
22
g
Fat
11
g
Saturated Fat
102
g
Carbohydrate
24
g
Sugar
9
g
Dietary Fiber
38
g
Protein
220
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
