Pasta with Shrimp in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
599
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 carrot
- 1 onion
- 6 garlic cloves
- 1 Red chili pepper
- 8 Tbsps olive oil
- 200 grams Tomatoes (canned, drained)
- salt
- freshly ground peppers
- 350 grams Tagliatelle (or Tagliatelle)
- 1 Tbsp finely chopped parsley
- 200 grams shrimp (peeled and ready to cook)
- 1 pc Parmesan
Preparation steps
1.
Peel carrot, onion and 4 cloves of garlic, cut into small cubes. Rinse chile pepper. Heat 6 tablespoons of olive oil in a pan and saute prepared vegetables for a few minutes. Add drained tomatoes and crush slightly, simmer for about 15 minutes.
2.
Cook pasta in plenty of boiling salted water until al dente.
3.
Peel remaining garlic and squeeze through a garlic press.
4.
Cut shrimp diagonally into 2 cm (approximately 3/4 inch) thick slices. Heat remaining olive oil in another pan and saute shrimp for about 2 minutes. Add together with parsley and garlic to tomato sauce. Season with salt and pepper.
5.
Drain pasta, mix with the sauce and arrange on warmed plates. Sprinkle with freshly shaved Parmesan and serve.
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