Seafood Pasta
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
740
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- 200 grams King prawn (peeled and deveined)
- 1 Tbsp lemon juice
- 400 grams Linguine
- salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters dry white wine
- 200 grams Smoked salmon (sliced)
- 100 milliliters Whipped cream
- 150 grams Crème fraiche
- freshly ground peppers
- 1 generous pinch lemon zest
- 2 Tbsps freshly chopped Dill
Preparation steps
1.
Rinse the asparagus, peel, snap off woody ends and cut into 3 cm (approximately 1 inch) wide pieces. Rinse the prawns, pat dry and sprinkle with lemon juice.
2.
Cook the pasta in boiling salted water until al dente. Add the asparagus approximately 4 minutes before the end of cooking time. Drain.
3.
Peel the shallot and garlic and chop. Sauté in butter. Add prawns and white wine. Cook for 3-4 minutes, until prawns are cooked to your liking.
4.
Cut the salmon into strips. Stir cream and crème fraîche into pan with prawns and season with a little salt, pepper and the lemon zest. Add pasta and asparagus along with the dill and salmon. Transfer to serving bowls. Serve with crusty bread, if desired.
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