Shellfish and Shrimp Pasta
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 302 μg | (151 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 294 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 1 clove garlic cloves (crushed)
- 1 red chili pepper (seeds removed, finely sliced)
- ¼ cup dry white wine
- 18 ozs mussels (scurbbed, beards removed)
- 9 ozs raw shrimp (peeled)
- 11 ozs white fish fillets (cubed)
- ½ cup peas
- 14 ozs gluten-free Spaghetti
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large pan and add the garlic and chilli. Cook for 1 minute, then add the mussels and wine. Cover and cook for 1-2 minutes, until the mussels open. Discard any mussels that haven't opened.
2.
Add the prawns and fish and cook for a further 4–5 minutes. Add the peas for the last 2 minutes of cooking. Add the lemon juice, then remove the pan from the heat.
3.
Season to taste with salt and black pepper.
4.
Cook the spaghetti in salted boiling water, according to the pack instructions until 'al dente'.
5.
Drain and add to the pan with the fish. Mix together well and serve immediately garnished with basil and parmesan cheese.
