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Before you start
Preheat the oven to 180 Degrees Celcius or a bread toaster. Please wash your hands and rinse all fresh
fruits and vegetables prior to cooking.
What you'll need
Cooking pot | Measuring jug | Strainer | Chopping board | Knife | Cooking pan | Oil | Wooden spoon | Black pepper | Salt | Baking tray
Cooking Instructions
Ingredients
Step 5 : Final Touches
Add cooked pasta, basil leaves, and lemon juice to the shrimp mixture, season with salt and black pepper, and simmer for 2-3 minutes. Finish by stirring in butter and rocket leaves
180 g Linguine Pasta
7 g Garlic
145 g Red Bell Pepper
2 g Thyme
7 g Basil Leaves
120 g Fresh Lemon
300 g Shrimp
8 g Cajun Seasoning
300 ml Cooking Cream
100 ml Pasta's Cooking Water
10 g Parmesan Cheese
10 g Butter
20 g Baby Rocket Leaves
130 g White Bread, Sliced
45 g Garlic Butter
Allergens
Step 1 : Prep the Ingredients
Bring a large pot of water with 1/2 tsp of salt to a boil, finely chop garlic, cube red bell pepper, finely chop thyme leaves and basil, and squeeze lemon juice into a bow
Nutritional Information
Energy (kJ/kcal)
1118
Protein (g)
59
Carbohydrates (g)
120
Fibers (g)
10
Sugar
15
Fats (g)
49
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Cook the Shrimp
In a large pan with olive oil over medium heat, cook shrimp with Cajun spice (spicy) and a pinch of salt and pepper for 2-3 minutes
Step 2 : Cook the Pasta
Add pasta to boiling water, cook for 10-12 minutes until al-dente, then drain, reserving a cup of the pasta water
Step 4 : Make the Sauce
Add garlic, thyme, and bell peppers to the pan; sauté for 3 minutes, then add reserved pasta water, cooking cream, and half of the parmesan, simmering for 2-4 minutes. Spread garlic butter on both sides of the bread and toast in a pan over medium-high heat for 2 minutes per side
Step 6 : Serve and Enjoy!
Plate the dish, sprinkle with remaining parmesan cheese, and serve with toasted garlic bread on the side
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