Shrimp Linguine with Lime, Jalapeño and Herbs
Inspired by techniques from NYT Cooking.
Linguine with tender prawns poached in starchy pasta water with red pepper, jalapeño and lime, finished with fresh herbs and Parmesan.
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Method
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Why this label?
30.2 g protein for 433 kcal = 7 g per 100 kcal, so protein gives about 28% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 188 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large deep frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 30.2 g |
| Carbohydrate | 53 g |
| of which sugars | 4.4 g |
| of which free sugars | 0.1 g |
| Fat | 10.9 g |
| of which saturates | 2.9 g |
| Fibre | 3.4 g |
| Salt | 2.16 g |
Protein per 100 kcal
7 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
