Creamy Capellini Pasta

with Shrimp

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

Ingredients

1/4 cup(s)
5% Cooking Cream
1 tsp
Balsamic Vinegar
2 tbsp
Butter (not included)
200 g
Capellini
1/2
Chicken Broth Cube(s)
1/4 cup(s)
Cooking White Wine
1 tbsp
Honey
25 g
Lettuce Mix
1 tsp
Olive Oil (not included)
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
871 kcal
Total fat
22 g
Saturated Fat
7 g
Sodium
1 g
Total Carbohydrate
114 g
Fiber
9 g
Sugar
13 g
Proteins
51 g

Instructions

Cook the pasta
1

Cook the capellini pasta

Bring a pot of salted water to a boil. Add pasta and cook for 10-12 min, until pasta al dente. Drain, add some olive oil and reserve. Reserve 1 cup of cooking water for sauce.

Prepare the ingredients
2

Meanwhile, prepare the ingredients

Slice the mushrooms. Dice the onion. Mince the tarragon. Peel the shrimps. Dissolve 1/2 broth cube (one cube for 4 ppl) in 3/4 cup of water (double for 4 ppl.).

Cook the mushrooms
3

Cook the mushrooms and onions

In a large skillet, melt butter and cook shrimps, about 2 minutes on each side, over medium-high heat. Set aside in a plate. In the same pan, add mushrooms and onion and cook until tender.

Add the sauce
4

Cook the sauce

Stir in dissolved broth. Add cooking wine, half of the tarragon, salt and pepper. Cook and stir for 5 min, or until sauce is thickened. Stir in cream.

Add the pasta and serve
5

Make the salad

Mix the balsamic vinegar, the honey and the** olive oil.** Mix with lettuce.

Recipe 1254, Step 6
6

Serve

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 add salt and pepper to taste. Serve with parmesan, remaining fresh tarragon leaves and the side salad