Pasta with Shrimp
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams green Asparagus
- 3 Tomatoes
- 400 grams Spaghetti
- 2 shallots
- 2 garlic cloves
- 4 Tbsps olive oil
- 400 grams kitchen-ready shrimp
- fresh thyme
- 1 generous pinch sugar
- salt
- cayenne pepper
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Trim asparagus and cut spears diagonally into pieces. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and dice. Peel shallots and garlic and finely chop.
2.
Cook spaghetti in boiling salted water until al dente, adding asparagus pieces about 5 minutes before end of cooking. Drain both in a colander, rinse in cold water and allow to drain briefly.
3.
Heat olive oil in a pan. Sauté shallots and garlic, add shrimp and cook 3-4 minutes. Add asparagus, spaghetti and tomatoes to the pan, heat everything thoroughly and season with fresh thyme leaves, 1 pinch of sugar, salt, cayenne pepper and balsamic vinegar. Divide among plates and serve.
