Spaghetti with Shrimp and Tomato
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- 12 King prawn
- 400 grams Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 splash white wine
- 200 milliliters fish stock
- Sea salt
- cayenne pepper
- Basil (for garnish)
Preparation steps
1.
Cook spaghetti in plenty of salted water according to package specifications until al dente.
2.
Peel shrimp down to the tail segment, devein, rinse and pat dry.
3.
Let carcasses simmer in about half of the fish stock. Strain through a sieve and collect broth.
4.
Peel garlic, chop finely and with a little salt grind finely with a knife back.
5.
Rinse and halve the tomatoes.
6.
Briefly cook shrimp in hot oil until golden brown on all sides, mix in garlic and add the tomato. Deglaze with white wine and pour in broth. Simmer at very low heat for about 2 minutes. Season heavily with salt and cayenne, stir in dripping wet spaghetti and distribute by swirling on plates. Serve garnished with basil.
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