Shrimp Penne Pasta

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Shrimp Penne Pasta
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2335
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,335 cal.(111 %)
Protein99 g(101 %)
Fat20 g(17 %)
Carbohydrates432 g(288 %)
Sugar added2 g(8 %)
Roughage33.2 g(111 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E8.9 mg(74 %)
Vitamin K38.9 μg(65 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin33 mg(275 %)
Vitamin B₆1.3 mg(93 %)
Folate260 μg(87 %)
Pantothenic acid2.4 mg(40 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C35 mg(37 %)
Potassium1,843 mg(46 %)
Calcium289 mg(29 %)
Magnesium439 mg(146 %)
Iron10.8 mg(72 %)
Iodine115 μg(58 %)
Zinc11.8 mg(148 %)
Saturated fatty acids3 g
Uric acid560 mg
Cholesterol162 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
10 cups Penne
1 small onion
2 cloves garlic cloves
6 ripe Tomatoes
2 Tbsps Caper
olive oil
4 Tbsps black Olives (pitted)
2 cups shrimp (washed, peeled, de-veined)
4 Tbsps fresh parsley (chopped)
salt
freshly ground Black pepper
1 tsp sugar
How healthy are the main ingredients?
Oliveparsleygarlic clovesugaronionTomato
Preparation

Kitchen utensils

1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Mortar, 1 Brush, 1 Grill pan, 1 Plate, 1 Citrus juicer

Preparation steps

1.
Peel and finely chop the onions and the garlic. Wash and chop the tomatoes. Rinse the capers in cold water, then drain. Heat three tablespoons of olive oil in a skillet and sauté the onions and the garlic until soft. Add the tomatoes and 3 1/2 fl oz (100 ml) water, cover and simmer for 4 - 5 minutes over a medium heat. Add the capers and the olives and simmer for a further 1 minute. Season to taste with salt, pepper and sugar. Now add the shrimps and gently simmer over a low heat until cooked.
2.
In the meantime cook the pasta in boiling, salted water until al dente. Drain the pasta, then toss in the sauce, together with the chopped parsley and 1 - 2 tablespoons of olive oil. Season to taste with salt and pepper and serve immediately.