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Recipe by
A delicious first course made with pasta, zucchini and shrimp, enriched with white wine and olive oil.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Trim and wash the zucchini, then slice them into very thin rounds.
Step 2 of 7: Clean the shrimp by removing the heads and shells.
Step 3 of 7: Brown a garlic clove in the oil in a non-stick pan large enough to hold everything.
Step 4 of 7: Remove the garlic clove and add the zucchini.
Step 5 of 7: As soon as the zucchini are cooked, add the peeled shrimp. Season the zucchini and shrimp sauce with salt and pepper and deglaze with the white wine, stirring gently.
Step 6 of 7: Meanwhile, cook the pasta in plenty of salted water, drain it al dente and toss it in the pan together with the sauce for a couple of minutes before serving.
Step 7 of 7: Serve the pasta with zucchini and shrimp with a sprinkling of pepper and a sprig of parsley.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Crustaceans
In gray: not detectedDetected
| Average values | Per serving543 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,203 kJ526 kcal | 406 kJ97 kcal |
| Fat | 6.35 g | 1.17 g |
| of which saturated fatty acids | 1.09 g | 0.2 g |
| Carbohydrates | 62.12 g | 11.45 g |
| of which sugars | 5.53 g | 1.02 g |
| Fibre | 4.23 g | 0.78 g |
| Protein | 34.88 g | 6.43 g |
| Salt | 0.16 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
