Pasta with Shrimp and Asparagus
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 2 red chili peppers
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- 250 grams shrimp (ready to cook)
- 500 grams Orecchiette pasta
- salt
- 2 Tbsps freshly chopped Basil
- 1 splash lemon juice
Preparation steps
1.
Snap off woody ends from asparagus and peel the bottom third of each stalk. Cut asparagus diagonally into small pieces. Rinse, trim and cut chiles crosswise into rings. Peel garlic and finely chop. In a skillet, fry asparagus, chiles and garlic briefly in hot oil. Deglaze with broth and simmer until liquid is almost completely reduced, about 8 minutes. In the last 3-4 minutes of cooking time, add shrimp and cook until opaque.
2.
Cook pasta in salted boiling water until al dente. Drain, reserving some of the cooking water.
3.
Stir basil into asparagus and season with lemon juice and salt. Add drained pasta to pan (along with reserved cooking water, as needed) and toss to combine. Divide pasta among plates.
