Pappardelle with Vegetables and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Tagliatelle
- 250 grams shrimp (shelled, ready to cook)
- 1 Tbsp olive oil
- 2 garlic cloves
- 1 Red paprika
- 1 green paprika
- 2 Tomatoes
- 100 grams Peas (frozen)
- 2 Tbsps butter
- 150 grams Whipped cream
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- lemon juice
- 2 Tbsps White bread crumbs
- 2 Tbsps Parmesan (grated)
- 1 Tbsp butter
Preparation steps
Rinse the bell peppers, cut in half, remove seeds and chop.
Blanch the tomatoes, remove skins, remove seeds and cut into small cubes.
Press the garlic.
Add bell peppers to a heated skillet with 2 tablespoons butter and the garlic and season with salt and pepper. Sauté for 5 minutes and add diced tomatoes. Sauté briefly, add peas and vegetable stock and simmer for another 3 minutes..
Cook pappardelle in salted water until al dente, drain in a sieve and keep warm.
In a hot pan, heat olive oil, add shrimp and stir-fry briefly over high heat. Season with salt and pepper.
Grease a baking dish with the remaining butter. Mix together the vegetables, pappardelle and shrimp, sprinkle with lemon juice and place in the baking dish. Pour in the cream.
Mix white breadcrumbs with Parmesan cheese and spread over the pappardelle and vegetable mixture.
Bake in a preheated oven for 220°C (approximately 425°F).
