Pasta with shrimp and spinach
I was never really good with pasta. Most of the times the combinations that i am trying to make dont end up really good and tasty as i would like. Nevertheless, i proudly can say that this one is the best i ever made.
Personally i think that, pasta is the classic food for university students or anyone that wants to do something really fast. On the other hand sometimes if you manage and do it right, you can have a great plate.
I am in love with any plate that has sea food inside. Maybe its the fact that it is summertime, maybe because it is so hard sometimes to get really fresh fish…who knows. Either way even if it is not traditionally Greek, it has all the things inside you would expect from a Greek dish.Ok, may be not pasta.. 🙂
INGREDIENTS FOR PASTA WITH SHRIMPS AND SPINACH
- 1/2 package of linguine
- Around 8-10 large shrimps
- 3-4 cloves of garlic finely sliced
- 4 cups of baby spinanche
- 1 onion finely cut
- 1 chilli pepper crushed
- 1 bunch of parsley finely cut
- 1 lemon
- 2 tea spoons of butter
- Salt and pepper
- Olive Oil
Well, things are pretty simple or at least looked really simple when i did it.
Initially after you prepare all your ingredients you take a big pot and boil the linguine as you would do usually. Then drain them and put them on the side.
Now comes the cool part. Moving to my new house in London, my flatmate had a great deep frying pan that i used. So ideally you need a similar one!
Put some olive oil, and the first tea spoon of butter and bring to medium-high heat. Add the onions, garlic and the crushed pepper. Stir it really well.
Add on top of it the large shrimps, lower the heat a bit and stir them until they become red from all sides. Next step? Throw in the spinach and stir well. Slowly the spinach should release its liquids and boil together with the shrimps.
Last hurdle before the finish line. Add salt and pepper to your liking. Then add the second tea spoon of butter and the linguine that you have on the side.
Stir so the ingredients mix properly and make sure that all linguine get the butter as it melts. Finally throw in the juice from the lemon, leave it for 2-3 minutes and then remove from the heat.