Pasta with Shrimp and Avocado Sauce

Lina Al-SabahCuisinier

Ingrédients

• Pasta, dry canned like penne or long, preferably whole wheat
  0.3 kilogram
• Crevette
  0.5 kilogram
• Avocado, mashed
  2
• Fresh broccoli, steamed
  1 cup
• Herbs
  0.3 cup
• Yogurt or labneh (optional)
  0.3 cup
• Huile d'olive
  4 tablespoons
• Cumin
  2 teaspoons
• Paprika
  1 teaspoon
• Hot chili powder or Aleppo pepper
  1 teaspoon
• Crushed garlic cloves, with a little salt and divided
  4 cloves
• Juice of one lemon
  1
• Lemon zest (optional)
  0
• Olive oil, as needed
  5 tablespoons
• Salt to taste
  0

Mesures

1. 1

   Cook the pasta in a large amount of boiling salted water.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   In the last 5 minutes, add the broccoli florets to the pasta water.

   5 minutes
3. 3

   Drain the pasta and broccoli when tender, then add a few tablespoons of olive oil and mix to prevent the pasta from sticking.

   5 minutes
4. 4

   Peel the shrimp and sprinkle with cumin and paprika.

   5 minutes
5. 5

   Heat a few tablespoons of olive oil and fry the shrimp until pink. Transfer the shrimp to the pasta bowl and mix with the pasta, broccoli, and chopped herbs. Taste and adjust the seasoning.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

   Mash the avocado and add the remaining lemon juice, garlic, and yogurt or labneh. Serve with the pasta.

   Matériel requis:

   🍳

   Bowl

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Crevettepour 100g

Énergie99 kcal

Protéines24 g

Lipides totaux0.3 g

Glucides0.2 g

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

Cuminpour 100g

Énergie375 kcal

Protéines18 g

Lipides totaux22 g

Glucides44 g

Fibres alimentaires11 g

Sucres totaux2.2 g

Paprikapour 100g

Énergie282 kcal

Protéines14.1 g

Lipides totaux13.2 g

Glucides54.3 g

Fibres alimentaires34.9 g

Sucres totaux5.3 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques