Capellini Pasta

with Shrimp

  • 25 min
Customer Favourite
Poultry
Seafood
Gluten
Brace yourselves, a real banquet of flavours awaits you with our capellini pasta, coated with parmesan, peppery paprika and bittersweet tarragon.
Capellini Pasta

Ingredients

1/4 cup(s)
5% Cooking Cream
2 tbsp
Butter (not included)
200 g
Capellini
1/2
Chicken Broth Cube(s)
1/4 cup(s)
Cooking White Wine
30 g
Parmesan
250 g
Shrimp
4 g
Tarragon
3/4 cup(s)
Water for Chicken Broth (not included)
113 g
White Mushrooms
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
837 kcal
Total fat
19 g
Saturated Fat
7 g
Sodium
997 mg
Total Carbohydrate
111 g
Fiber
9 g
Sugar
8 g
Proteins
52 g

Instructions

Cook the pasta
1

Cook the capellini pasta

Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 10-12 min, stirring from time to time until pasta is cooked (al dente). Drain, add some olive oil and reserve. Reserve 1 cup of cooking water for sauce if needed.

Prepare the ingredients
2

Meanwhile, prepare the ingredients

Slice mushrooms; Dice onion; Mince tarragon; Peel the shrimp. *Broth cube and water can be added directly to the skillet at step 4.

Cook the mushrooms
3

Cook the mushrooms and onions

In a large skillet, melt butter over medium-high heat. Add mushrooms and onion and cook until tender.

Add the sauce
4

Cook the sauce

Stir in broth cube (or 1/2) and water. Add wine, 1/2 tarragon, paprika, salt and pepper. Cook and stir for 5 min, or until sauce is thickened.

Add the pasta and serve
5

Cook shrimp and serve

Reduce heat to medium, stir in shrimp and cream. Cook, covered, 2-3 min or until shrimp turn pink. Add cooked pasta into the pan with sauce and mix to coat well. Add reserved cooking water if more sauce is desired. Mix well and adjust salt and pepper. Serve with cheese and remaining fresh tarragon leaves.