Shrimp and Mussel Pasta

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Shrimp and Mussel Pasta
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
843
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie843 cal.(40 %)
Protein57 g(58 %)
Fat30 g(26 %)
Carbohydrates79 g(53 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D11.2 μg(56 %)
Vitamin E6.9 mg(58 %)
Vitamin K36.5 μg(61 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin18.3 mg(153 %)
Vitamin B₆0.6 mg(43 %)
Folate103 μg(34 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂12.8 μg(427 %)
Vitamin C20 mg(21 %)
Potassium1,226 mg(31 %)
Calcium257 mg(26 %)
Magnesium207 mg(69 %)
Iron8.3 mg(55 %)
Iodine267 μg(134 %)
Zinc6.4 mg(80 %)
Saturated fatty acids14 g
Uric acid441 mg
Cholesterol384 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Linguine
500 grams mussels
1 l fish stock (from a jar)
300 grams shrimp
250 grams Whipped cream
2 Tbsps olive oil
2 garlic cloves
½ organic lemon (zested)
salt
peppers
½ bunch parsley (for garnish)
How healthy are the main ingredients?
Whipped creamolive oilparsleygarlic clovelemonsalt

Preparation steps

1.

Rinse the mussels, brush and throw open. Place the mussels in a large pot, pour in the fish stock, let boil and simmer for about 10 minutes, until the mussels have opened.

Rinse the shrimps and pat dry. Peel the garlic and finely chop. Heat olive oil in a pan and saute the garlic. Add the shrimps and fry all around.

2.

Cook the linguine pasta according to package instructions. Drain, rinse with cold water and drain.

Add cream and lemon zest to the shrimps, let simmer, and season with salt and pepper. Lift the mussels from the stock and discard closed mussels. Stir the opened mussels and pasta into the shrimps. Garnish with parsley before serving.

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