avec poivrons et parmesan
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Penne de blé entier (blé) (semoule de blé dur à grains entiers, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Oignon jaune • Citron • 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)) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Mélange d’épices cajun (légumes déshydratés (ail, oignon), poudre de paprika, épices et herbes, amidon de maïs, poivre de Cayenne, huile de canola, oléorésine de paprika, dioxyde de silicium) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Persil • Ail.
Allergens
Tags
Crevettes
285 g
Cajun Spice Blend
10 g
Poivron
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Oignon jaune
1 unit(s)
Gousses d'ail
2 unit(s)
Fromage à la crème
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Penne De Blé Entier
170 g
Citron
1 unit(s)
Persil
7 g
Huile
1 tbsp
Beurre
1 tbsp
Sel
0.25 tsp
Poivre
0.13 tsp
Lait
3 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- To the boiling water, add penne. Cook for 13-15 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- Peel, then cut onions into 1/2-inch slices.
- Core, then cut peppers into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, onions and peppers. Cook for 3-4 min, stirring often, until tender.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, garlic, Cream Sauce Spice Blend and half the Cajun Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Add 3/4 cup (1 1/4 cup) reserved pasta water, 3 tbsp (6 tbsp) milk and cream cheese. Whisk to avoid lumps. Bring to a simmer.
- Once simmering, reduce heat to medium. Add peppers and continue to simmer for 2-3 min, stirring often, until sauce thickens.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
- On an unlined baking sheet, toss shrimp with remaining Cajun Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the top of the oven for 2-3 min, until shrimp just turn pink.**
- To the pot with pasta, add sauce, lemon zest, lemon juice, half the shrimp and half the parsley. Stir to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Divide remaining shrimp between bowls and sprinkle Parmesan over top.
- Squeeze lemon wedge over top.
710
kcal
Calories
23
g
Fat
9
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
40
g
Protein
210
mg
Cholesterol
2110
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
350
mg
Calcium
5
mg
Iron
avec poivrons et parmesan
avec poivrons et parmesan
avec tomates cerises anciennes et câpres
avec tomates cerises anciennes et câpres
