Shrimp & Spinach Pasta
Today I’m sharing this lovely and delicious shrimp and spinach pasta which is an absolute delight. While I was initially doubtful about this combination, I found myself devouring two plates of pasta. (hey! Don’t raise your eyebrows at me! For my defense, my breakfast was super light and I was super hungry by the time the pasta was ready.)
I have also shot my first video for foodwini with this recipe. It’s not the perfect video as I’m still learning but we all start somewhere, right? I wanted to include videos for my blog since I started Foodwini and finally, I managed to do my first one. I’m confident that with time, it will get better and better.
Anyways, back to our yummy pasta! I absolutely love the shrimp and spinach combination. I love seafood and spinach. Unfortunately I couldn’t land my hands on fresh spinach this time, so I used frozen ones. If you are going to use fresh ones, you will need to blanch them first.
Ingredients
- 500g Pasta (I’m using Farfalle and Conchiglie in this recipe)
- 500g Shrimps (cleaned and decorticated)
- 450 g frozen spinach
- 8 medium tomatoes
- 230g carrots (diced)
- 1 big onion
- 5 garlic cloves
- 2 green chilli (optional)
- 1 Tablespoon mixed herbs
- 1 cup pasta sauce or tomato puree
- 20 cl cooking cream
- fresh parsley
- oil
Preparation
- Put your pasta to boil as per the packet’s instruction. Make sure to reserve 2 glasses of the water in which the pasta was boiled. You can use that to thicken the sauce later.
- For the tomato puree, in a blender, add your pasta sauce, tomatoes, onion, garlic and chilli. Blend and keep aside.
- In a large saucepan on a low flame, sautee your shrimps in a teaspoon of oil and keep aside.
- Next, sautee the carrots.
- When your carrots are ready, add the spinach until its well combined with the carrots.
- Pour your tomato mixture and stir.
- Let the mixture simmer for a few minutes before adding the mixed herbs and the prawns.
- Next, pour the cream and stir the mixture.
- Add two glasses of water (from the liquid reserved earlier from the boiled pasta or you may use plain water if you prefer).
- Season the sauce with salt and pepper, according to your taste.
- When the water starts to bubble, add your pasta and stir. Let it simmer for a few minutes, stiring every now and then. This should take a few minutes before turning off the flame.
- Add chopped fresh parsley and give the pasta a final stir.
- After serving your pasta into plates or bowls, garnish with some more parsley leaves.