An easy recipe for a shrimp spaghetti with tomato sauce. It is made with frozen shrimp, shelled for convenience. They cannot, of course, be compared to the wonderful fresh shrimp. If fresh can be obtained, then clean, shell and use in the same way.
Use wholemeal spaghetti for a better glycemic index. It is rich in fiber and goes well with shrimp.
Another alternative shrimp recipe is orzo with shrimp, tomato and spring onion .
Shrimp and other shellfish contain cholesterol. They also contain some amount of omega-3 which is healthy for the heart, although in a smaller quantity than fish.
Shellfish are a good alternative to red meat. One serving of 100 gr. provides the same amount of protein as that of 90% lean beef of the same weight, but with much less saturated fat. Some seafood, such as shrimp, has more cholesterol than red meat, but cholesterol from shrimp has little effect on cholesterol levels in the blood. Oysters and mussels have the most omega-3 fats, but not as much as salmon.
As long as the shrimp is not fried or dipped in butter, then cholesterol levels can be manageable.
If you like shrimp spaghetti, try also cuttlefish with spinach and cherry tomatoes (soupies me spanaki).
Easy shrimp spaghetti (garidomakaronada)
Description
An easy recipe for a shrimp spaghetti with tomato sauce. It is made with frozen shrimp, shelled for convenience. They cannot, of course, be compared to the wonderful fresh shrimp. If fresh can be obtained, then clean, shell and use in the same way.
Ingredients
- 800 gr. fresh frozen shrimps peeled
- 500 gr. spaghetti (wholeweat,optional)
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 2 spring onions, finely chopped
- 2 cloves garlic mashed
- 1 tbsp. tomato paste
- 400 gr. chopped tomato without the skin
- 250 gr. slightly concentrated tomato juice
- 1 chopped red pepper
- 1 shot of ouzo
- a small bunch of chopped parsley for the sauce and an additional 2 tbsp. for serving
- 1 tbsp. sugar
- salt, freshly ground pepper
Instructions
- In a deep frying pan or wide saucepan, heat a cup of olive oil over medium to high heat.
- Saute the green onions and onion for 3΄-4΄. Then add the garlic and sauté for 1΄.
- Add the tomato paste and let it cook for 2΄. Saute the pepper and quench with ouzo.
- Add the chopped tomato and tomato juice along with the sugar, a little salt and pepper.
- Let the sauce boil for 20 minutes and then add the chopped parsley and the frozen shrimp.
- At the same time, in another pot, boil the spaghetti in salted water 1΄-2΄ less than the package says.
- Let the sauce boil for 10΄ until the shrimp are soft but not toughened. Add salt, if necessary.
- Strain the spaghetti when it is still quite al dente, and keep 1 cup of the drained water.
- Once the shrimps are done, add the spaghetti and 1 cup of water to the deep frying pan with the sauce and stir. Serve immediately with freshly chopped parsley.
Notes
Cook’s Tip
Add a little grated feta cheese may be addd to the sauce at the stage where the shrimps are added. In this case, use less salt.
Doctor’s Tip
Shrimp contains cholesterol, but not a lot of fat or saturated fat. Therefore, if consumed in moderation, cholesterol levels are not increased.
Nutrition
- Serving Size: 1 μερίδα
- Calories: 795
- Sugar: 10,6
- Fat: 27,8 gr
- Carbohydrates: 89,6 gr
- Fiber: 12,6 gr
- Protein: 52,8 gr