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Source of protein and selenium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spiced Shrimp Pasta (250 g) has 395 calories. That works out to 158 calories per 100 g. It contains 53.5 g of carbs, 25.5 g of protein, 8.8 g of fat and 3.8 g of fiber. Its 72.5 µg of Selenium covers 132% of the Daily Value. Its glycemic index is 49 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
395
KCAL / 250G
Carbs
53.5g
· 19% DV
Protein
25.5g
· 51% DV
Fat
8.8g
· 11% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 26% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 395 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0.03 g | |
| Sodium | 788 mg | 34% |
| Total carbohydrate | 53.5 g | 19% |
| Fiber | 3.8 g | 14% |
| Protein | 25.5 g | 51% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 395 kcal |
| 100 g | 100 g | 158 kcal |
| 1 cup (small) | 140 g | 221 kcal |
| 1 serving (small) | 180 g | 284 kcal |
| 2 cup (large) | 280 g | 442 kcal |
| 1 pack (medium) | 300 g | 474 kcal |
| 1 serving (large) | 350 g | 553 kcal |
| 1 serving (extra large) | 450 g | 711 kcal |
Calculated from 158 calories per 100 g.
Make Spiced Shrimp Pasta by sautéing garlic and spices, cooking the shrimp just until opaque, then tossing them with cooked pasta. Add a splash of pasta water to help the sauce coat the noodles.
Garlic, olive oil, and lemon make a classic, bright sauce for Spiced Shrimp Pasta. You can also use tomato sauce or cream; tomato keeps the dish tangy, while cream softens the heat.
Yes, frozen shrimp work well in Spiced Shrimp Pasta. Thaw them in the refrigerator, drain, and pat them dry before cooking so they sear rather than release excess water into the pan.
Spiced Shrimp Pasta commonly uses chili flakes, black pepper, garlic, and paprika. Cumin or smoked paprika can add extra depth, but add hot spices gradually so they do not overpower the shrimp.
Long shapes such as linguine, spaghetti, or fettuccine work well in Spiced Shrimp Pasta because they pick up the sauce. Penne and fusilli are also good choices when the sauce has chunks.
Spiced Shrimp Pasta does not have one fixed traditional recipe or a single regional origin. It combines pasta with shrimp and seasonings in many modern home-cooking styles, with sauces and spice levels varying by cook.
Avoid overcooking the shrimp: for Spiced Shrimp Pasta, cook them only until opaque and curled, then take the pan off the heat. Leaving them in a hot pan while finishing the pasta can make them tough.
Yes, Spiced Shrimp Pasta can be made creamy by stirring cream into the garlic and spice mixture after the shrimp are cooked. Keep the heat low and add pasta water as needed to loosen the sauce.
Serve Spiced Shrimp Pasta with a crisp green salad, roasted vegetables, or crusty bread. A fresh side with lemon or vinegar balances the chili and richness of the pasta without competing with the shrimp.
Spiced Shrimp Pasta keeps for up to two days in the refrigerator when cooled promptly and stored in a sealed container. Reheat only the portion you plan to eat, and discard it if its smell or appearance has changed.
Vitamins
B12
1.08µg · 45% DV
B3
4.75mg · 30% DV
Folate
105µg · 26% DV
B1
0.3mg · 25% DV
Minerals
Selenium
73µg · 133% DV
Phosphorus
320mg · 46% DV
Copper
0.4mg · 44% DV
Sodium
788mg · 34% DV
Potassium ⭐
390mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 395 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Spiced Shrimp Pasta brings pasta and shrimp together with seasonings; it has no single established regional origin. Recipes vary, with garlic, tomato, herbs or chilli added according to taste. The shrimp stays tender while the pasta provides a satisfying, chewy base, and the spice level can range from gently aromatic to quite hot.
Serve it warm as a main meal, often with lemon, fresh herbs or a green salad. It works well for a quick weeknight dinner or a seafood-focused meal, and the seasoning can be adjusted at the table. The pasta supplies most of the carbohydrates, while shrimp contributes protein; the dish is also a source of selenium. For a lighter plate, keep the sauce modest and pair it with extra vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.85g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.