Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Shrimp with Carrot Tagliatelle and Peas
Cook peas in boiling salted water for 5 minutes, rinse with cold water and drain.
Clean and peel carrots and cut into thin strips with a peeler; pluck off some greens, rinse, shake dry and set aside. Cook carrot strips in boiling salted water for 2 minutes. Then rinse with cold water and drain.
Toast pine nuts in a hot pan over medium heat without fat.
Meanwhile, rinse shrimp and pat dry. Heat oil in a large non-stick frying pan. Sear shrimp in it over medium heat for about 2 minutes on both sides.
Season shrimp with chili sauce, salt and pepper. Add pine nuts, peas and peppercorns and cook everything for another 2-3 minutes, stirring. Serve the carrot tagliatelle with the shrimp and pluck the carrot greens on top.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
Healthy, because
Shrimp are full of iodine, a trace element we need for healthy thyroid function.
Even smarter
Fat-soluble vitamins such as vitamin A can only be absorbed by the body in combination with fat - therefore carrots should always be prepared or eaten with a little oil. Want to go vegan? Use tofu instead of shrimp.