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Spaghetti with shrimps and crunchy vegetables

Spaghetti with shrimps and crunchy vegetables

This pasta speaks of spring, scents, colors and joy. The crunchy vegetables go perfectly with the sweeter taste of the prawns and the more sour note of the sauce, in short, spaghetti with prawns and vegetables will conquer you! Simple to prepare, this recipe will please everyone, and it is also very healthy. Did you know that peppers, if subjected to heat due to cooking, increase the antioxidant power (Shotorbani et al, Avicenna J Phytomed, 2013)? And then the sesame seeds that complete the dish bring antioxidants, mineral salts, such as phosphorus, iron, magnesium, calcium and manganese, but also fiber and vitamin B. In short, taste, health and joy are on the table.


320 grams of durum wheat spaghetti
2 carrots
1 courgette
1 leek
1 red sweet pepper
100 grams of green beans
1 small onion
20 shrimp already cleaned
Soy sauce
Paprika powder
1 tablespoon of balsamic vinegar
Boil the shrimp for a few minutes in boiling water. Clean the green beans and boil them in a pot full of water for ten minutes, then drain the green beans. Chop the onion, cut the carrots and courgette into strips. Cut the leek into slices. Cut the pepper into four parts, remove the seeds and the white part and slice the rest into strips. In a pan, brown the onion with extra virgin olive oil. Add the vegetables and cook for five minutes, stirring often. Add a tablespoon of balsamic vinegar and two of soy sauce, add the shrimp, stir and cook for a couple of minutes. Top with a pinch of paprika powder, mix and remove from heat. Boil the pasta and drain it al dente. Pour the pasta into the pan with the sauce, mix. Add sesame seeds and serve.
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