Pasta with Shrimp and Vegetable Sauce
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 71.9 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams shrimp
- 2 Tbsps lemon juice
- 2 stalks Leeks
- 1 Bell pepper
- 1 onion
- 2 garlic cloves
- 400 grams Spaghetti
- salt
- 2 Tbsps olive oil
- ⅛ l white wine
- 100 milliliters Vegetable broth
- 1 Pepperoncini
- 150 grams Herb cream cheese
- Chives (for garnish)
Preparation steps
1.
Rinse the shrimp and sprinkle with the lemon juice. Cut leeks lengthwise, rinse and finely chop. Rinse bell peppers, remove ribs and seeds and finely dice. Peel onion and garlic and chop finely. Cook pasta in plenty of boiling salted water until al dente.
2.
Heat the oil in a pan and saute the onion and garlic for about 5 minutes until golden brown. Add leeks and bell peppers and saute. Pour in wine and vegetable stock and simmer for about 5 minutes over low heat. Seed and finely chop the pepperoncini. Stir into the vegetables along with the shrimp and simmer 2 to 3 minutes. Stir in cream cheese. Season with salt. Drain the pasta and stir into the pan. Arrange on plates and garnish with chives.
