Shrimp and Mussel Pasta
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
843
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 843 cal. | (40 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 12.8 μg | (427 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 267 μg | (134 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 384 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
