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Pasta with prawn and scallops
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
649
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 240 μg | (120 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 Scallop (ready to cook)
- 8 King prawn (deveined, peeled except for the tail segment)
- 200 grams fish fillets (such as swordfish)
- 400 grams Fettuccine
- salt
- 4 scallions
- 1 garlic clove
- Chives (for garnish)
- 2 Tbsps Canola oil
- 1 generous pinch Saffron
- 150 milliliters fish stock (from a jar)
- 1 Tbsp Vermouth
- 1 splash lemon juice
- peppers
Preparation steps
1.
Rinse scallops, prawns and fish under cold water and pat dry. Cut fish into bite-size cubes.
2.
Cook pasta in a pot of boiling salted water until al dente.
3.
Meanwhile, rinse scallions, trim and cut into rings. Peel garlic and chop finely. Rinse chives, shake dry and cut into rolls.
4.
Heat oil in a frying pan and cook garlic and scallions over medium heat until soft.
5.
Add prawns, scallops, fish and saffron to the pan, fry briefly and deglaze the pan with fish stock. Let simmer for 1-2 minutes over medium heat and season with salt, vermouth, lemon juice and pepper.
6.
Drain pasta, add to the pan and mix with seafood. Arrange pasta on 4 plates and garnish with chives.
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