Spicy Shrimp Spaghetti
(1 vote)
(1 vote)
Spicy Shrimp Spaghetti - Quick and spicy!
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 11.7 mg | (12 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 169 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Spaghetti
- salt
- 500 grams shrimp (peeled, deveined)
- 2 Red chili peppers
- 2 garlic cloves
- 4 stalks parsley
- 1 Tbsp olive oil
- peppers
- 1 splash lemon juice
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente. Drain, reserving the pasta liquid.
2.
Meanwhile, rinse the shrimp under cold water and pat dry. Rinse the chiles, trim and cut into rings. Peel the garlic and slice. Rinse the parsley, shake dry and chop coarsely.
3.
Heat the oil in a pan and sauté the chiles and garlic briefly. Add the shrimp, season with salt and pepper and sauté for about 2 minutes.
4.
Add the spaghetti along with a little reserved pasta water and toss until combined. Season with salt, pepper and lemon juice. Transfer to serving plates and sprinkle with parsley.
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