Shrimp and Zucchini Linguine
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Linguine
- 300 grams shrimp
- 2 Tomatoes
- 2 Zucchini
- 2 garlic cloves
- 2 Tbsps parsley
- salt
- freshly ground peppers
- olive oil
- 1 chili pepper
Preparation steps
1.
Rinse zucchini and cut into thin slices. Peel garlic and chop finely. Rinse tomatoes, cut in half, remove seeds and slice into strips. Rinse chile pepper, cut in half, remove seeds and cut lengthwise into strips. Heat 4 tablespoons oil in a pan and saute zucchini slices in golden yellow. Saute garlic and shrimp for 1-2 minutes.
2.
Saute tomato and chile peppers briefly and season with salt and pepper. Meanwhile, boil linguine in plenty of salted water until al dente. Drain linguine and pour back into the pot. Add zucchini and shrimp mixtures to pasta and stir. Add 2 tablespoons olive oil and cook briefly. Season to taste with parsley, salt and pepper and serve immediately.
