Pappardelle with Shrimp and Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 handful Basil
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 400 grams Tagliatelle
- salt
- 500 grams shrimp (peeled and deveined, except for the tail segment)
- 2 Tbsps olive oil
- 1 dried chili pepper
- 1 tsp Red pepper flakes
- freshly ground peppers
- 100 grams Crème fraiche
- 1 organic lemon (juiced and zested)
Preparation steps
Rinse and dry the basil, then remove the leaves. Finely chop 3-4 leaves. Peel and finely chop the shallot and garlic. Sauté in the butter briefly, then sprinkle with the flour. Mix in the wine and the broth, and simmer gently for a few minutes.
Cook the pappardelle in boiling salted water until al dente. Rinse and dry the shrimp. Sauté the shrimp in the oil for 2-3 minutes on each side. Crush the dried chili, then add to the pan with the red pepper flakes. Toss to combine, then season to taste with salt, pepper, and lemon juice.
Mix the crème fraîche into the sauce, then season to taste with salt, pepper, and lemon juice. Mix in the chopped basil.
Transfer the pappardelle to plates, and top with the sauce, shrimp, and basil leaves. Sprinkle with lemon sauce, and serve with the remaining sauce on the side.
