4 Serves
25 Mins
Bring a large pot of water to a boil, add salt, and cook the pasta until al dente.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
449 µg / 400 µgCalcium
142 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
581 mg / 1,250 mgPotassium
748 mg / 4,700 mgSodium
413 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
155 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
135 gAlcohol
0 g
While the pasta cooks, melt the butter in a large frying pan over medium-high heat and sauté the tomatoes for one minute.
Add the cleaned shrimp to the pan and cook until they turn light pink, then season with salt and pepper.
Stir in the fresh basil leaves.
Transfer the cooked pasta directly into the skillet with the tomato and shrimp mixture, add a knob of butter, and toss everything together until well combined.
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