Shrimp and Celery Linguine
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 115.3 μg | (192 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,704 mg | (43 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Linguine
- 150 grams shrimp (peeled and deveined)
- 2 Tbsps olive oil
- 2 Tbsps butter
- 1 garlic clove
- 100 milliliters white wine
- 1 tsp Juniper berries
- 1 Celery
- 2 Tbsps scallions
- Sea salt
- freshly ground pepper
Preparation steps
1.
Cook the linguine in a pot of boiling salted water until al dente.
2.
Peel and finely chop the garlic.
3.
Coarsely grind the juniper berries.
4.
Rinse and thinly slice the celery. Coarsely chop the green leaves of the celery.
5.
Heat the oil in a skillet. Add the shrimp and celery. Stir in the garlic and juniper. Add the white wine, bring to a simmer and cook for 4 minutes. Stir in the celery leaves and chives. Remove from the heat, stir in the cold butter until creamy, and season with salt and pepper to taste. Add the drained pasta and some cooking water, and toss until thoroughly combined. Serve on warmed plates.
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