Pappardelle with shrimps and mushrooms
Ingredients (serves 3)
200 g Pappardelle (or other pasta) (450 g when boiled)
375 g fresh shrimps
150 g dried oyster mushrooms, chopped
1 garlic clove
25 ml dry white wine
40 g virgin olive oil
1 tbsp. of white wine vinegar
Parsley, finely chopped
Rinse the shrimps thoroughly and boil them for 5 minutes in salted water adding the white wine vinegar. Clean the shrimps and sauté them lightly with the mushrooms and the garlic.
Mash their heads with some of the water they were boiled in. Run the mix through a sieve, add the mash (approximately 1 wine glass) and the wine in the pan with the shrimps and the mushrooms. Cook until the liquids are absorbed. Boil the pasta according to the instructions and pour the sauce on top. Serve hot, sprinkled with finely chopped parsley and freshly ground pepper.
- If pasta is cooked properly with the right ingredients, it is an exceptional meal, even for those who watch their diet. This dish is a tasty recipe comprised of pure raw materials, especially beneficial for pregnancy and breastfeeding.
- It is a well-known fact that shrimps, as well as the rest of the shellfish (e.g. crawfish, lobster), are a good source of omega-3 polyunsaturated fatty acids along with (mainly the oily) fish for the baby’s brain development, before and after birth.
- In addition, shrimps, along with the rest of the shellfish, are a good source of nutrients, important for healthy growth, such as zinc, vitamins A and D, selenium and iodine. Did you know that, according to a host of scientific studies, 1 (150 g) to 4 servings (600 g) a week of fish/shellfish are related to fueling the children’s neural development? (EFSA, 2014)
- Consuming fish and seafood should not exceed 450-600 g a week and must come from a variety of fish and seafood, avoiding fish with high levels of methylmercury, such as swordfish, tuna, bigeye tuna, tilefish, marlin, orange roughy, king mackerel, cold smoked seafood (or other cold fumigated seafood), raw or undercooked fish/seafood (International Federation of Gynecology and Obstetrics, FIGO, 2015), sea bass, Atlantic cod, halibut and perch.
- A lot of mushrooms are also a particularly nutritious natural food: they are low in calories and fat, while they are rich in dietary fibers, vitamins (depending on the variety) and inorganic compounds of great importance for pregnancy and breastfeeding (such as selenium, zinc – especially the dried ones – vitamin D, etc.), while they act as prebiotics to stimulate the growth of gut microbiota (intestinal microbiome).
Nutrition facts per serving
➔ 450-480 kcal
➔ Fat 20-25 g (3 g saturated)
➔ Carbohydrates 30-35 g
➔ Protein 35 g
➔ Dietary fibers 3 g (high source of dietary fibers)
Covers 30% of the Daily Dietary Reference Intake in zinc (3mg Zn/ serving).
The Dietary Analysis was calculated by software tools.
Comply with the Regulation (EU) No 1169/2011 on food information to consumers.