• SERVINGS 4
  • PREP TIME 5 MIN
  • COOK TIME 25 MIN

INGREDIENTS

  • 4 Vegan Zeastar Chili Shrimpz
  • 100 g vegan IMelt4U Parma Style Flakes
  • 160 g vegan tagliatelle
  • 250 ml plant-based cream
  • 100 g Green asparagus spears
  • 6 garlic cloves, crushed
  • Juice from half a lemon
  • A lot of fresh basil 
(half or up to a whole plant)
  • 1 tablespoon olive oil
  • Pinch of salt

*Want to serve this dish as a main course? Double the recipe and serve with 3-4 Chili Shrimpz per person.

PREPARATION METHOD

  1. When baking the Vegan Zeastar Chili Shrimpz in the oven, 
pre-heat the oven to 200 degrees Celsius. When using an air fryer, pre-heating isn’t necessary. talks to the processor.
  2. Cook the tagliatelle al-dente according to the package instructions. Drain and set aside.
  3. Heat the oil in a skillet or wok. Sauté the garlic for 1 minute. 
Add the cream, lemon juice and a pinch of salt.
  4. Bake the Chili Shrimpz until crispy for 5 to 8 minutes in the air fryer (180 degrees Celsius) or oven (200 degrees Celsius).
  5. Heat a baking pan over high heat. Bake the asparagus for 
3 minutes. Meanwhile, chop the basil.
  6. Add the tagliatelle to the skillet or wok. Stir to combine and heat everything through for a minute.
  7. Finally, add the basil and ¾ of the IMelt4U grated Parma Style Flakes and stir again.
  8. Divide the pasta among 4 plates. Place the Chili Shrimpz (or 2!) 
and asparagus spears on top. Sprinkle the rest of the Parma Style Flakes on top and finish with a basil leaf.
  9. Enjoy your meal. We’re changing the world one meal at a time! Thank you!
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THIS RECIPE FEATURES

VEGAN ZEASTAR CRISPY CHILI SHRIMPZ

DETAILS