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Shrimp and Cherry Tomato Spaghetti

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Shrimp and Cherry Tomato Spaghetti
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
624
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie624 kcal(30 %)
Protein32.39 g(33 %)
Fat20.47 g(18 %)
Carbohydrates78.36 g(52 %)
Sugar added0 g(0 %)
Roughage1.34 g(4 %)
Vitamin A102.01 mg(12,751 %)
Vitamin D0 μg(0 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.34 mg(31 %)
Niacin9.36 mg(78 %)
Vitamin B₆0.34 mg(24 %)
Folate131.88 μg(44 %)
Pantothenic acid0.81 mg(14 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16.76 mg(18 %)
Potassium785.01 mg(20 %)
Calcium94.74 mg(9 %)
Magnesium137.63 mg(46 %)
Iron4.25 mg(28 %)
Zinc3.66 mg(46 %)
Saturated fatty acids2.72 g
Cholesterol142.9 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 ⅔ cups
shrimp (frozen, shelled)
3.333 cups
cherry tomatoes
1 clove
14 ounces
freshly ground Black pepper
1 tablespoon
fresh Mint leaves (finely chopped)
2 tablespoons
fresh parsley (chopped)
5 tablespoons
cup
½ cup

Preparation steps

1.
Defrost the shrimps, then wash and pat dry.
2.
Wash the tomatoes, then cut in half. Peel the garlic and cut into slices.
3.
Cook the spaghetti in boiling, salted water, according to instructions on the packet until al dente. Fry the shrimps in hot oil over a high heat for 2 - 3 minutes. Season with salt and pepper, then add the garlic and sauté. Mix in the tomatoes, then pour in the wine and the vegetable broth and bring to a boil. Season with salt and pepper. Drain the spaghetti and mix in with the sauce. Season with salt and pepper, mix in the herbs and serve.