Spirulina pasta with shrimp and lemon: a nutrient-rich pasta dish with a unique flavor

Name: Spirulina pasta with shrimp and lemon: a nutrient-rich pasta dish with a unique flavor
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 2
Cuisine: En
Ingredients: 4.4 oz spirulina tagliatelle (or egg tagliatelle); 7 oz shrimp (peeled and deveined); 2 tablespoons olive oil; 3 teaspoons butter; 3 tablespoons white wine; 1 clove of garlic; juice of 1/2 lemon; Black pepper to taste; Lemon zest to taste (optional)

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Main Dish

Very Easy

24 min

551 Kcal

Spirulina pasta is an innovative and nutritious alternative to traditional egg pasta that is becoming increasingly popular in the kitchens of those seeking healthy and tasty dishes. Spirulina, a blue-green algae with extraordinary properties, is rich in protein, vitamins and minerals, and is considered a superfood for its many health benefits. Thanks to its antioxidant content and anti-inflammatory properties, spirulina is increasingly popular with those who want to enrich their diets with functional ingredients without sacrificing taste. In this recipe, we paired spirulina pasta with shrimp and a delicate touch of lemon, creating a fresh, flavorful dish perfect for any occasion. Follow the step-by-step instructions to prepare a refined, healthy and visually appealing dish.

Ingredients

4.4 oz spirulina tagliatelle (or egg tagliatelle)
7 oz shrimp (peeled and deveined)
2 tablespoons olive oil
3 teaspoons butter
3 tablespoons white wine
1 clove of garlic
juice of 1/2 lemon
Black pepper to taste
Lemon zest to taste (optional)

Materials

Frying pan
Knife
Cutting board
Pot
Citrus juicer
Grater

Preparation

Preparation15 min

Cook time9 min

Clean the shrimp by removing the legs, carapace and intestines. Next, cut them into small pieces, leaving some whole.
Sauté the garlic in a pan with the oil and butter, then add the shrimp and sear them for a few minutes, stirring frequently.
Turn up the heat and deglaze with the white wine for about 1 minute, stirring frequently.
Lower the heat, then add the lemon juice and black pepper. Cook for about 2 more minutes, then turn off the heat. Remove the garlic from the pan.
Cook spirulina pasta in plenty of salted boiling water, following the instructions on the package.
Drain the spirulina pasta when al dente and transfer it to the pan with the shrimp and lemon sauce (reserve some of the cooking water).
Toss the pasta in the pan with the sauce, adding cooking water if necessary.
The spirulina pasta with shrimp and lemon is ready. Serve with a little grated lemon zest, if desired!

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FAQ ❓

Can I store spirulina pasta with shrimp and lemon?

We recommend eating it right away to maintain its freshness and characteristic color. However, you can store it in an airtight container in the refrigerator for up to 24 hours.

What kind of pasta can I use if I cannot find spirulina pasta?

If you cannot find spirulina pasta, you can use any type of pasta, such as spaghetti, linguine or egg tagliatelle, to adapt the recipe to your taste.

Can I use frozen shrimp instead of fresh shrimp?

Yes, you can use frozen shrimp, but be sure to thaw them thoroughly and remove any excess moisture before cooking them.

Can I substitute white wine with another ingredient?

If you prefer to avoid white wine for religious reasons or as part of an alcohol-free diet, you can simply omit it. In this case, the pasta will be a little drier, so we recommend saving some of the cooking water to toss it in the pan once drained, maintaining the right creaminess.

What are the main benefits of spirulina pasta?

Spirulina is rich in protein, iron, calcium, B vitamins, and antioxidants, helping to improve energy, digestion, and cardiovascular health.

Where can I buy spirulina pasta?

It can be found in organic food stores, well-stocked supermarkets, and online.

Nutrition

for 1 serving / for 100 g

Calories: 551Kcal

Carbo: 18.2g
Total fat: 25.1g
Saturated fat: 7.7g
Proteins: 58g
Fibers: 2.8g
Sugar: 5.2g
ProPoints: 14
SmartPoints: 14

Nutritional information for 1 serving (225g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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