Pasta with Artichokes and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 134.2 g | (447 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 855 μg | (285 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 51.4 μg | (114 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 4,694 mg | (117 %) | ||
| Calcium | 731 mg | (73 %) | ||
| Magnesium | 416 mg | (139 %) | ||
| Iron | 20.2 mg | (135 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 1,090 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 12 very small Artichoke
- 200 grams shrimp (ready to cook)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves
- 1 shallot
- 1 organic lemon (cut into pieces)
- 250 grams Spaghetti
- 2 Tbsps Sweet cream butter
- Red peppercorns
- 150 milliliters dry white wine
- 2 Tbsps olive oil
- freshly ground Black pepper
- salt
Preparation steps
Rinse artichokes, remove stems and lower leaves. Combine 2 liters (approximately 8 cups) of water with a small piece of lemon in a saucepan and add artichokes, cover and cook for about 12 minutes. Drain artichokes and cool, then cut lengthwise into thin wedges.
Peel and dice garlic and shallot. Cook pasta in boiling salted water until al dente and drain (collect a little cooking water). Keep warm in preheated oven at 70°C (approximately 150°F).
Heat butter in a pan and saute artichokes for a few minutes. Add shrimp, shallot, red pepper and garlic and saute briefly. Deglaze pan with a little white wine and cooking water. Add olive oil and parsley, remove from heat and add pasta, toss well. Season to taste with salt and pepper. Arrange on plates and serve.
