Shrimp Spaghetti

بلسم عنونCuoco

Ingredienti

• Spaghetti pasta
  500 grams
• Gambero
  500 grams
• Tomatoes, peeled and chopped
  5 pieces
• Garlic cloves, sliced
  3 cloves
• Sun-dried tomatoes
  0.3 cup
• Salt and black pepper
  0
• Origano
  1 teaspoon
• Sale cinese
  1 teaspoon
• Ground red chili
  0
• Polvere d'aglio
  1 teaspoon
• Succo di limone
  2 tablespoons
• Water, for boiling pasta
  1 cup
• Mozzarella
  0.3 cup

Passi

1. 1

   Soak the shrimp in the soaking ingredients and sauté briefly until their color changes, then set aside.

   Utensili necessari:

   Padella

   5 min
2. 2

   Boil the pasta in the usual way, adding salt to the boiling water.

   Utensili necessari:

   Pentola

   10 min
3. 3

   While the pasta is boiling, prepare the sauce. In a casserole, add olive oil and sauté the garlic briefly, then add the tomatoes, spices, salt, and pepper until they soften. Gradually add the pasta water as the sauce thickens until the cup of water is finished, resulting in a thick sauce.

   Utensili necessari:

   Casseruola

   15 min
4. 4

   Turn off the heat, drain the pasta, return it to the pot, and add the sauce, Chinese salt, sun-dried tomatoes, and cheese. Mix well and serve.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Gamberoper 100g

Energia99 kcal

Proteine24 g

Grassi totali0.3 g

Carbohydrate0.2 g

Origanoper 100g

Energia265 kcal

Proteine9 g

Grassi totali4.3 g

Carbohydrate68 g

Fibre alimentari42 g

Zuccheri totali1 g

Sale cineseper 100g

الملح100 g

Polvere d'aglioper 100g

Energia331 kcal

Proteine16.55 g

Grassi totali0.73 g

Carbohydrate72.73 g

Fibre alimentari9.2 g

Zuccheri totali1 g

Succo di limoneper 100g

Energia20 kcal

Proteine0.1 g

Carbohydrate5 g

Zuccheri totali1 g

Acqua94 g

Mozzarellaper 100g

Energia300 kcal

Proteine22 g

Grassi totali22 g

Carbohydrate2 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