Spaghetti with Shrimp and Spinach
The Spaghetti with Shrimp and Spinach from Spoonsparrow is quick to make, tastes wonderfully aromatic, and keeps you full for a long time.
Ingredients
- 300 g shrimp (frozen)
- 200 g whole wheat spaghetti
- Salt
- 100 g Baby spinach
- 1 bunch basil (20 g each)
- 200 ml cooking cream
- Pepper
- 2 Garlic cloves
- 200 g Cherry tomatoes
- 50 g Parmesan (30% fat in the tray)
- 2 tbsp olive oil
Instructions
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1.
Let the shrimp thaw.
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2.
Meanwhile, cook the spaghetti according to package instructions in boiling salted water until al dente.
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3.
Wash and dry the spinach. Wash the basil, shake off excess moisture, and pluck the leaves. Set aside a few leaves for garnish; puree the rest with cooking cream and about one third of the spinach, seasoning with salt and pepper.
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4.
Peel the garlic and slice thinly. Clean, wash, and halve the cherry tomatoes. Grate half of the Parmesan, grate the remainder into small shavings.
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5.
Heat olive oil in a pan and sauté the shrimp and garlic over medium heat for about 3 minutes. Add the remaining spinach and tomatoes and cook for another 2 minutes, seasoning with salt and pepper.
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6.
Add the spinach sauce and some pasta water to the pan, bring to a boil, then stir in the grated Parmesan.
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7.
Drain the spaghetti and add it to the pan. Gently mix everything together and serve on plates. Sprinkle the dish with remaining Parmesan and basil leaves before serving.
