Butterfly Pasta with Shrimp and Asparagus
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 63.9 μg | (107 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Farfalle
- 150 grams Frozen pea
- 1 lemon
- 300 grams shrimp (frozen, ready to cook)
- 2 Tbsps butter
- 100 grams Whipped cream
- 500 grams green Asparagus
- salt
- peppers
Preparation steps
1.
Cook pasta until al dente according to package instructions in plenty of boiling salted water. Thaw the peas and shrimp. Rinse the asparagus, remove the woody ends and cut lengthwise into strips. Cut the lemon into 8 thin slices, then squeeze out the juice from the rest.
2.
Heat the butter in a pan and sauté the lemon slices along with the asparagus. Add the peas and shrimp and sauté briefly. Remove the lemon slices, pour in the cream and heat through. Season with salt and pepper. Drain the pasta, mix in all the ingredients and arrange on 4 plates. Garnish with lemon slices and serve sprinkled with lemon juice.
