Shrimp and Cherry Tomato Spaghetti
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ⅔ cups shrimp (frozen, shelled)
- 3.333 cups cherry Tomatoes
- 1 clove garlic cloves
- 14 ozs Spaghetti
- salt
- freshly ground Black pepper
- 1 Tbsp fresh mint (finely chopped)
- 2 Tbsps fresh parsley (chopped)
- 5 Tbsps olive oil
- ⅜ cup white wine
- ½ cup Vegetable broth
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.
