Pasta with Shrimp and Avocado Sauce

Lina Al-SabahCuoco

Ingredienti

• Pasta, dry canned like penne or long, preferably whole wheat
  0.3 kilogram
• Gambero
  0.5 kilogram
• Avocado, mashed
  2
• Fresh broccoli, steamed
  1 cup
• Herbs
  0.3 cup
• Yogurt or labneh (optional)
  0.3 cup
• Olio d'oliva
  4 tablespoons
• Cumino
  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

Passi

1. 1

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

   Utensili necessari:

   Pentola

   10 minuti
2. 2

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

   5 minuti
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 minuti
4. 4

   Peel the shrimp and sprinkle with cumin and paprika.

   5 minuti
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.

   Utensili necessari:

   Padella

   5 minuti
6. 6

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

   Utensili necessari:

   🍳

   Bowl

   5 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Gamberoper 100g

Energia99 kcal

Proteine24 g

Grassi totali0.3 g

Carbohydrate0.2 g

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Cuminoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2.2 g

Paprikaper 100g

Energia282 kcal

Proteine14.1 g

Grassi totali13.2 g

Carbohydrate54.3 g

Fibre alimentari34.9 g

Zuccheri totali5.3 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag