Informations supplémentaires
35 min.
|
559 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil for step 2. Cut the tomato into small cubes. Chop the shallot and the garlic. Thinly slice the broccoli. Zest the lemon. Peel the shrimp. Mix the panko with the lemon zest and a drizzle of oil.
2. Cook the pasta
Add the pasta to the pot of boiling water and cook for 10-11 minutes or until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
3. Cook the vegetables
Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium-high heat. Cook the shallot, broccoli and tomato for 3-5 minutes. Add salt and pepper.
4. Add the shrimp
Add the shrimp, the garlic, 1 tbsp. of butter and the juice of half a lemon in the pan. Cook 3-4 minutes.
5. Add the pasta
Add the cooked pasta, the cooking water and the cream to the pan. Mix for 1 minute. Add salt and pepper to taste. For creamier pasta, toast the panko in a pan over medium-high heat for 3-4 minutes or until browned and set aside to garnish the pasta at the last step. Otherwise, add the panko to the pan with the pasta directly and mix well.
6. Plate your dish
Serve the pasta and add lemon juice to taste.Let the children help themselves to their fill to develop their autonomy. Garnish with the panko if not already mixed in the pasta. Bon appétit!
250gShrimps
200gPenne
2unitGarlic Clove(s)
1unitBroccoli
1unitTomato(es)
60mlCream 18%
0.5unitLemon
1unitShallot
30mlPanko Breadcrumbs
What you need
pan, pot, strainer, tongs, spatula, bowl
559 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
87g
29%
fat
8g
12%
cholesterol
173mg
58%
fiber
5g
20%
protein
33g
saturated
4g
20%
sodium
785mg
33%
sugar
6g
trans
0g