Shrimp Penne Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,335 cal. | (111 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 432 g | (288 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 33.2 g | (111 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 38.9 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 260 μg | (87 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,843 mg | (46 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 439 mg | (146 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 560 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Mortar, 1 Brush, 1 Grill pan, 1 Plate, 1 Citrus juicer
Preparation steps
1.
Peel and finely chop the onions and the garlic. Wash and chop the tomatoes. Rinse the capers in cold water, then drain. Heat three tablespoons of olive oil in a skillet and sauté the onions and the garlic until soft. Add the tomatoes and 3 1/2 fl oz (100 ml) water, cover and simmer for 4 - 5 minutes over a medium heat. Add the capers and the olives and simmer for a further 1 minute. Season to taste with salt, pepper and sugar. Now add the shrimps and gently simmer over a low heat until cooked.
2.
In the meantime cook the pasta in boiling, salted water until al dente. Drain the pasta, then toss in the sauce, together with the chopped parsley and 1 - 2 tablespoons of olive oil. Season to taste with salt and pepper and serve immediately.
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