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Autumn Tomato and Herb Pasta with Grilled Shrimp
Autumn Tomato and Herb Pasta with Grilled Shrimp

Autumn Tomato and Herb Pasta with Grilled Shrimp
A light yet satisfying pasta dish featuring seasonal tomatoes and herbs, paired with protein-rich grilled shrimp.
Autumn Tomato and Herb Pasta with Grilled Shrimp

To provide a balanced meal with sufficient energy for cycle training, focusing on protein, carbohydrates, and seasonal vegetables.

Ingredients:
1
Servings
  • 150
    g
     pasta
  • 200
    g
     shrimp
  • 3
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 1
    item
     lemon
  • 30
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Tomato and Herb Pasta with Grilled Shrimp
Instructions:
  1. Cook the pasta according to package instructions until al dente.
  2. While the pasta is cooking, heat olive oil in a pan over medium heat.
  3. Add minced garlic and sauté until fragrant.
  4. Add chopped tomatoes and cook until they start to soften.
  5. Season the shrimp with salt and pepper, then add to the pan and cook until pink and opaque.
  6. Drain the pasta and add it to the pan with the shrimp and tomatoes.
  7. Toss everything together with fresh basil leaves and a squeeze of lemon juice.
  8. Serve with grated parmesan cheese on top.
Nutrition Per Serving 600 g Per 100g
Energy 548 kcal 91 kcal
Protein 40 g 6.7 g
Fibre 5 g 0.8 g
Salt 1 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 60 g 10.0 g
Fat 20 g 3.3 g
  • 150
    g
     pasta
  • 200
    g
     shrimp
  • 3
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 1
    item
     lemon
  • 30
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Cook the pasta according to package instructions until al dente.

While the pasta is cooking, heat olive oil in a pan over medium heat.

Add minced garlic and sauté until fragrant.

Add chopped tomatoes and cook until they start to soften.

Season the shrimp with salt and pepper, then add to the pan and cook until pink and opaque.

Drain the pasta and add it to the pan with the shrimp and tomatoes.

Toss everything together with fresh basil leaves and a squeeze of lemon juice.

Serve with grated parmesan cheese on top.

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