Shrimp with Olive Oil Pasta
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Bell peppers | 4oz |
| Spaghetti | 3oz |
| Shrimps | 6 |
| Corn kernels | 4oz |
| Low-fat cheese powder | ½ teaspoon |
Seasonings:
| Salt | ⅛ teaspoon |
| Olive oil | ¾ teaspoon |
Cooking Method:
| 1. | Wash and cut the bell peppers into wedges. |
| 2. | Bring some water to the boil and cook the spaghetti until done. Drain well and set aside. |
| 3. | Blanch the shrimps and bell peppers. Set aside. |
| 4. | Heat the olive oil in a non-stick pan and put in the bell peppers, shrimps and corn kernels. Stir-fry the ingredients until done. |
| 5. | Add the spaghetti, salt and low-fat cheese to the pan. Stir-fry to combine well. |
Per serving：
| Energy(kcal) | 533 |
| Carbohydrate(g) | 92 |
| Protein(g) | 24 |
| Fat(g) | 8 |
| Sugar(g) | 2 |
| Sodium(mg) | 307 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of
Agriculture.Values are for reference only.
This recipe is provided by Lung Fung Café.
