Spaghetti with Shrimp & Mushrooms - BeeaaB - SaharDiet

Name: Spaghetti with Shrimp & Mushrooms
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: Macaroni, cooked 500 gr; Salt, table 1 tsp (4 gr); Oil, olive, salad or cooking 2 Tbsp (12 gr); Beverages, water, tap, well 1600 Ml (1600 gr); Shrimp, cooked 150 gr; Mushrooms, white, stir-fried 186 gr; Oil, olive, salad or cooking 2 Tbsp (12 gr); Spices, pepper, black 1 tsp (2 gr); Salt, table 0.5 tsp (2 gr); Garlic, 2 Medium garlic clove (6 gr); Cheese, parmesan, hard 40 gr; Basil, fresh 2 gr

Cooking time in 25 minutes

Servings 3 Person

BeeaaB Point: 22

BeeaaB

Pasta with mushrooms and shrimp is a delicious and nutritious food. Fungi containing vitamin D and minerals, shrimp rich in protein and omega -3 fatty acids. It helps improve skin health, bone strength and improve the immune system. Also, the pleasant taste and its diverse composition provides a pleasant experience of taste and pleasure

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Spaghetti with Shrimp & Mushrooms and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

16%

Carbohydrate

14%

Protein

20%

Threonine

66%

Isoleucine

88%

Leucine

57%

Lysine

38%

Valine

86%

Tryptophan

83%

Histidine

63%

Tyrosine + Phenylalanine

23%

Methionine + Cysteine

12%

Fat

16%

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

24%

SFA

13%

Cholesterol

21%

Trans fats

Fiber

11%

Water

20%

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

28%

Riboflavin vitamin b2

41%

Niacin vitamin b3

33%

Pantothenic acid vitamin b5

22%

Pyridoxine vitamin b6

16%

Folate vitamin b9

Cobalamin vitamin b12

84%

Choline

vitamin a

vitamin d

vitamin k

vitamin e

Minerals

Calcium

23%

Iron

28%

Magnesium

17%

Sodium

70%

Zinc

22%

Selenium

236%

Potassium

15%

Phosphorus

52%

Manganese

Copper

43%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Pasta Ingredients

Food itemValue

Macaroni, cooked500 gr

Salt, table1 tsp (4 gr)

Oil, olive, salad or cooking2 Tbsp (12 gr)

Beverages, water, tap, well1600 Ml (1600 gr)

Ingredients Sauce

Food itemValue

Shrimp, cooked150 gr

Mushrooms, white, stir-fried186 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Spices, pepper, black1 tsp (2 gr)

Salt, table0.5 tsp (2 gr)

Garlic,2 Medium garlic clove (6 gr)

Cheese, parmesan, hard40 gr

Basil, fresh2 gr

How to prepare pasta (unchanged)

Put a pot of water on heat until the water reaches the boiling point. Then pour 200 grams of dry pasta with 1 teaspoon (4 g) of salt in the boiling water and allow the pasta to be cooked over medium heat. Note: In this way we do not drain the pasta and allow the water to evaporate. Therefore, for every 2 grams of dry pasta, 2 ml of water is needed. When the water inside the pot was half the stack, add 2 tablespoons (2 grams) of olive oil. After 5 minutes the pasta is prepared, remove it from heat.

Preparation of pasta materials

First, wipe the shrimp well, wash it well and put it in the drain to remove excess water and then dry with a good napkin and pour into a bowl. Mix it with 2 tablespoons (2 g) olive oil and half a teaspoon (2 g) salt and 2 teaspoons (2 g) black pepper and two (2 g) garlic to taste. It is best to put in the fridge for half an hour to combine the flavors. Then put in a suitable pan over medium heat and saute a little. Tip: Make sure that the shrimp is not long, otherwise it will be rubber. We then wash and chop 5 grams of fungi. Bake it in a pan with 2 tablespoons (2 grams) of olive oil over high heat until the mushroom juice is stretched. Then add to the shrimp pan and remove from the heat after a little. Then add the pasta with half (1 grams) of grated paramess cheese and 2 grams of freshly chopped basil to the pasta. Put the pot lid on it and place it over medium heat for 5 minutes. At the end, we place a little Parmesan cheese and basil leaf on the pasta.