Spaghetti with Avocado and Shrimp
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 1 shallot (finely chopped)
- 2 garlic cloves
- 1 Tbsp butter
- 2 Avocados
- 1 Tbsp lemon juice
- 125 milliliters Broth
- 2 Red Pepperoncini (cored and cut into thin rings)
- 2 tsps colorful peppercorns
- 3 Tbsps olive oil
- 12 shrimp
- salt
- freshly ground peppers
Preparation steps
1.
Cook spaghetti in a pot of salted water until al dente, drain, rinse with cold water and drain again.
2.
Peel garlic and crush. Melt butter in a pan and saute shallot and half of garlic until soft.
3.
Cut 1 avocado in half, remove pits and coarsely chop. Add avocado to the pan and let cook for a few minutes, add broth, bring to a boil, mash slightly until cooled and season with salt and pepper.
4.
Peel second avocado, remove pit, cut into wedges and drizzle with lemon juice immediately.
5.
Heat oil in another pan, add peperoncini rings, remaining garlic and peppercorns, saute briefly, add shrimp and sauté everything.
6.
Reheat avocado mixture and season to taste. To serve, arrange pasta in bowls, cover with avocado wedges, shrimp mixture and avocado mixture.
