Shrimp Linguine with Lime, Jalapeño and Herbs
By Joe
Source: NYT Cooking.
Linguine with tender prawns poached in starchy pasta water with red pepper, jalapeño and lime, finished with fresh herbs and Parmesan.
Always check the labels of the products you use.
Method
- 1
Soften the vegetables. Heat the oil in the pan over medium heat and cook the red pepper and onion for 6-8 min until tender. Stir in the garlic, jalapeño, lime juice, salt and pepper and cook 1 min more.
- 2
Cook the pasta. Boil the linguine in 3 litres salted water until al dente. Save about 250 ml of the water, then drain.
- 3
Poach the prawns. Pour the saved water over the vegetables, bring to a boil and add the prawns. Cook 2-3 min, stirring, until pink and opaque all through (63 °C); the starchy water becomes a light sauce as it reduces.
- 4
Toss. Add the linguine, parsley and coriander and toss for 30 s. Divide between plates and grate Parmesan over each.
Storage
Best eaten straight away. Refrigerate leftovers within 2 hours and eat within 1 day, reheating until piping hot (74 °C).
Why this label?
24.6 g protein for 420 kcal = 5.9 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 188 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large deep frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 420 kcal |
| Protein | 24.6 g |
| Carbohydrate | 53.9 g |
| of which sugars | 4.4 g |
| of which free sugars | 0.1 g |
| Fat | 11.3 g |
| of which saturates | 3 g |
| Fibre | 3.5 g |
| Salt | 2.02 g |
Protein per 100 kcal
5.9 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
