Seafood Pasta

Name: Seafood Pasta
Total time: 40 min
Yield: 4
Ingredients: 250 grams green Asparagus; 200 grams King prawn (peeled and deveined); 1 Tbsp lemon juice; 400 grams Linguine; salt; 1 shallot; 1 garlic clove; 1 Tbsp butter; 150 milliliters dry white wine; 200 grams Smoked salmon (sliced); 100 milliliters Whipped cream; 150 grams Crème fraiche; freshly ground peppers; 1 generous pinch lemon zest; 2 Tbsps freshly chopped Dill

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Health Score:

75 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 40 min.

Ready in

Calories:

740

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	740 cal.	(35 %)
Protein	35 g	(36 %)
Fat	29 g	(25 %)
Carbohydrates	76 g	(51 %)
Sugar added	0 g	(0 %)
Roughage	6.2 g	(21 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	2.7 μg	(14 %)
Vitamin E	5.2 mg	(43 %)
Vitamin K	24.6 μg	(41 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	14.1 mg	(118 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	132 μg	(44 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	4 μg	(9 %)
Vitamin B₁₂	2.7 μg	(90 %)
Vitamin C	17 mg	(18 %)
Potassium	759 mg	(19 %)
Calcium	145 mg	(15 %)
Magnesium	120 mg	(40 %)
Iron	2.8 mg	(19 %)
Iodine	62 μg	(31 %)
Zinc	3.1 mg	(39 %)
Saturated fatty acids	15.6 g
Uric acid	150 mg
Cholesterol	160 mg
Complete sugar	4 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 250 grams green Asparagus; 200 grams King prawn (peeled and deveined); 1 Tbsp lemon juice; 400 grams Linguine; salt; 1 shallot; 1 garlic clove; 1 Tbsp butter; 150 milliliters dry white wine; 200 grams Smoked salmon (sliced); 100 milliliters Whipped cream; 150 grams Crème fraiche; freshly ground peppers; 1 generous pinch lemon zest; 2 Tbsps freshly chopped Dill

How healthy are the main ingredients?

Whipped cream Dill salt shallot garlic clove

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Preparation steps

Rinse the asparagus, peel, snap off woody ends and cut into 3 cm (approximately 1 inch) wide pieces. Rinse the prawns, pat dry and sprinkle with lemon juice.

Cook the pasta in boiling salted water until al dente. Add the asparagus approximately 4 minutes before the end of cooking time. Drain.

Peel the shallot and garlic and chop. Sauté in butter. Add prawns and white wine. Cook for 3-4 minutes, until prawns are cooked to your liking.

Cut the salmon into strips. Stir cream and crème fraîche into pan with prawns and season with a little salt, pepper and the lemon zest. Add pasta and asparagus along with the dill and salmon. Transfer to serving bowls. Serve with crusty bread, if desired.

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