Tagliatelle with Shrimp and Lime
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
811
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 811 cal. | (39 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lime
- 400 grams Whipped cream
- 400 milliliters fish stock (jarred)
- ½ tsp dried green peppercorns (coarsely crushed)
- salt
- 400 grams Tagliatelle
- 500 grams raw Shrimp tail (peeled and deveined)
Preparation steps
1.
Rinse the lime in hot water, remove the peel, and cut into thin strips. Set aside. Squeeze 1/2 of the lime. Bring the cream, fish stock, and lime juice to boil. Reduce by half, add the green pepper, and season with salt to taste.
2.
Cook the tagliatelle in boiling salted water according to the package directions until al dente. Rinse the shrimp, and then simmer in the sauce for 3-4 minutes. Divide the pasta onto plates, top with the sauce, and garnish with the lime zest.
