Shrimp Spaghetti

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Shrimp Spaghetti
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein30 g(31 %)
Fat28 g(24 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E9.8 mg(82 %)
Vitamin K87.9 μg(147 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin11 mg(92 %)
Vitamin B₆0.3 mg(21 %)
Folate204 μg(68 %)
Pantothenic acid1.2 mg(20 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C41 mg(43 %)
Potassium723 mg(18 %)
Calcium170 mg(17 %)
Magnesium131 mg(44 %)
Iron2.5 mg(17 %)
Iodine121 μg(61 %)
Zinc4 mg(50 %)
Saturated fatty acids12.1 g
Uric acid237 mg
Cholesterol204 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
4 cups fresh Asparagus (tips only)
16 ozs Spaghetti
4 cloves garlic cloves (minced)
½ cup extra virgin olive oil
½ cup butter
2 Tbsps lemon juice
3 cups medium shrimp (peeled and deveined)
¼ cup fresh parsley (very finely chopped)
salt (to taste)
freshly ground Black pepper (to taste)
4 sprigs parsley (for garnish)
How healthy are the main ingredients?
olive oilgarlic cloveparsleyparsleysalt

Preparation steps

1.
In a small saucepan, boil asparagus in enough water to cover until bright green in color, about 4 to 5 minutes; set aside. Drain and set aside.
2.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3.
Meanwhile, in a large skillet, sauté garlic in the olive oil over medium-low heat until the garlic is golden brown. Add butter and lemon juice to the skillet. Heat until the butter has melted. Place the shrimp in the skillet and cook until the shrimp turns pink, about 5 to 7 minutes. Add the asparagus and stir to coat. Remove from heat.
4.
In a large bowl combine the shrimp and asparagus mixture with the spaghetti. Add the parsley and toss to combine. Season salt and pepper to taste. Garnish with parsley sprigs. Serve immediately.

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