Linguine with Mushrooms and Shrimp
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
814
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Linguine
- 150 grams shrimp
- 100 grams ham (in strips)
- 100 grams button Mushroom
- 1 shallot
- 1 garlic clove
- 200 milliliters white wine
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Cook the linguine according to the package directions in boiling salted water until al dente.
2.
Rinse and dry the shrimp.
3.
Clean the mushrooms and cut into slices.
4.
Peel and finely chop the shallot and garlic. Sauté in 2 tablespoons of oil, then add the mushrooms and ham. Sauté briefly, then deglaze with the white wine. Reduce by half, add the cream, and simmer until thickened.
5.
Season the shrimp with salt and pepper, and sauté in the remaining oil.
6.
Stir the creme fraiche into the sauce, then add the linguine and toss to combine. Season to taste with salt and pepper and divide onto warmed plates. Arrange the shrimp over the top and garnish with the parsley.
