Pasta in Coconut Sauce with Shrimp Skewers
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 500 grams shrimp (ready to cook deveined and peeled down to the tail segment)
- ½ stalk Leeks
- 2 garlic cloves
- 2 Thai- chili peppers (peppers)
- 2 Tbsps Peanut oil
- ½ tsp cilantro (ground)
- ½ tsp Cumin (ground)
- 100 milliliters Coconut milk
- 1 Tbsp Fish sauce
- 2 Tbsps olive oil
- peppers
- Basil (for garnish)
Preparation steps
1.
Cook pasta according to package directions in salted water until al dente.
2.
Rinse the shrimp, pat dry and stick on 8 wooden skewers.
3.
Rinse the leek, cut in half lengthwise and cut into strips. Blanch in salt water for 1-2 minutes, rinse and drain well. Peel and chop the garlic. Rinse the peppers, remove the seeds and chop. Heat 1 tablespoon peanut oil in a large frying pan and sauté the peppers, garlic, cilanto and cumin in it briefly. Deglaze with the coconut milk, Boil and add in the drained pasta with the leeks. Season with fish sauce.
4.
Heat the remaining oil in a nonstick pan and fry the shrimp for 2-3 minutes on both sides. Season with salt and pepper.
5.
Arrange the noodles in soup plates and place the skewers on top. Garnish with basil.
