Prawn and Citrus Pasta Bowl
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup shrimp (frozen and ready-to-use)
- 18 ozs Tagliatelle
- 5 Tbsps olive oil
- 2 Limes (zest and juice)
- 1 Tbsp butter
- 1 bunch fresh Basil
- salt
- freshly ground Black pepper
- Lime wedge (to garnish)
Preparation steps
1.
Defost the shrimps. Rinse under cold water, then pat dry.
2.
Cook the tagliatelle pasta in boiling, salted water according to instructions on the packet, until al dente. In a bowl mix 4 tablespoons of olive oil with the lime juice and season with salt and pepper.
3.
Fry the shrimps in 1 tablespoon of hot oil and 1 tablespoon of butter for about 2 - 3 minutes, stirring continually. Season with salt and pepper, place on the side and keep warm. Wash the basil, shake dry, remove any stalks and roughly chop.
4.
Drain the tagliatelle pasta, keeping about 1/2 cup of the pasta water. Toss the tagliatelle with the lime and oil dressing, the pasta water, the shrimps, the lime zest as well as the basil leaves. Divide onto warmed plates, season with freshly milled pepper, garnish with lime wedges and serve.
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